Unraveling the influence of storage condition on off-flavor generation in fried pepper (Zanthoxylum bungeanum Maxim.) oil during storage through molecular sensory science and simulation experiment | Synapse
March 3, 2026
Unraveling the influence of storage condition on off-flavor generation in fried pepper (Zanthoxylum bungeanum Maxim.) oil during storage through molecular sensory science and simulation experiment
Key Points
Off-flavor generation increases significantly when fried pepper oil is stored improperly, affecting quality.
Key findings indicate that improper storage could increase off-flavors by up to 30% over three months.
Experimental analysis using molecular sensory science and simulation methods highlights critical factors.
Highlights the importance of optimal storage conditions to preserve the sensory qualities of fried pepper oil.