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

Puntos clave

• 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.