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February 21, 2020Journal of the Science of Food and Agriculture

Changes in volatile flavor compounds of peppers during hot air drying process based on headspace‐gas chromatography‐ion mobility spectrometry (HS‐GC‐IMS)

Shuai Ge Yuyu Chen Shenghua Ding Hui Zhou Liwen Jiang Youjin Yi Fangming Deng Rongrong Wang

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Abstract

Overall, the flavor quality of peppers dried at 60 °C was better than that of other treatments during the HAD process. HS-GC-IMS was a reliable and effective means of analyzing volatile flavor compounds in peppers during the drying process.

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Cite This Study

Ge et al. (2020) studied this question.

synapsesocial.com/papers/69de6c6aa051b8e25be94073 https://doi.org/10.1002/jsfa.10341

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