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November 1, 2024Food Chemistry XOpen Access

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

Qingyun Shan Yu Wan Jude Liang Wanjuan He Jing Zeng Wenhui Liang Siwei Xiong Meiling Zhang Bing Wang Xuexiao Zou Feng Liu

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Abstract

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-2-hexenal were the main aroma-active compounds in grassy peppers. In addition, citronellal was determined to be a crucial aroma-active compound in fruity peppers. This study offers a theoretical foundation for guiding the growth of the pepper processing industry and breeding.

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Cite This Study

Shan et al. (2024) studied this question.

synapsesocial.com/papers/6ab75d90297ac39bd045d218 https://doi.org/10.1016/j.fochx.2024.101944

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