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HS–SPME combined with GC–MS and GC–O for characterization of key aroma-active compounds in fruity and grassy peppers (Capsicum chinense Jacq.)

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成果类型:
期刊论文
作者:
Shan, Qingyun;Wan, Yu;Liang, Jude;He, Wanjuan;Zeng, Jing;...
通讯作者:
Zou, Xuexiao;Xiong, Cheng;Liu, F
作者机构:
[Zeng, Jing; Shan, Qingyun; Xiong, Cheng; Wang, Bing; Liang, Jude; Liu, Feng; Wan, Yu; He, Wanjuan; Zou, Xuexiao; Zhang, Meiling; Liang, Wenhui; Xiong, Siwei] Hunan Agr Univ, Coll Hort, Engn Res Ctr Hort Crop Germplasm Creat & New Varie, Key Lab Vegetable Biol Hunan Prov,Minist Educ, Changsha 410128, Peoples R China.
通讯机构:
[Zou, XX; Xiong, C; Liu, F ] H
Hunan Agr Univ, Coll Hort, Engn Res Ctr Hort Crop Germplasm Creat & New Varie, Key Lab Vegetable Biol Hunan Prov,Minist Educ, Changsha 410128, Peoples R China.
语种:
英文
关键词:
Pepper;Grassy aroma;Fruity aroma;Volatiles;Sensory evaluation
期刊:
Food Chemistry: X
ISSN:
2590-1575
年:
2024
卷:
24
页码:
101944
基金类别:
National Natural Science Foundation of China [U21A20230]; Special Funds for Construction of Innovative Provinces in Hunan Province [2021NK1006]
机构署名:
本校为第一且通讯机构
院系归属:
园艺园林学院
摘要:
Pepper ( Capsicum spp.) is highly popular due to its unique flavor. However, there was limited research on the primary volatiles that influence the different flavors of fresh peppers. In this study, peppers with three aroma compound types denoted as “grassy,” “fruity,” and “no special aroma” (control) were analyzed using sensory evaluation combined with gas chromatography–mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC–O). Altogether, 393 volatiles were identified by GC–MS, and the main volatiles in peppers ( C. chi...

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