Capsaicinoids and volatile flavor compounds profile of Sichuan hotpot as affected by cultivar of chili peppers during processing
Jiao Yu, Yiren Zhang, Qiaojun Wang, Lixue Yang, Emad Karrar, Qingzhe Jin, Hui Zhang, Gangcheng Wu, Xingguo Wang
Topics & Concepts
FlavorChemistryChili pepperFood sciencePepperCultivarGas chromatography–mass spectrometryHorticultureMass spectrometryChromatographyBiologyIon Channels and ReceptorsPhytochemicals and Antioxidant ActivitiesFree Radicals and Antioxidants