Co-milling of sound olives with fresh chili peppers improves the volatile compound, capsaicinoid and sensory profiles of flavoured olive oil with respect to the typical infusion-Reference-Cited by-同舟云学术

Co-milling of sound olives with fresh chili peppers improves the volatile compound, capsaicinoid and sensory profiles of flavoured olive oil with respect to the typical infusion

Published:2023-03 Issue: Volume:404 Page:134696
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Cecchi Lorenzo^ORCID,Balli Diletta,Urciuoli Silvia,Urciuolo Angelica,Bordiga Matteo,Travaglia Fabiano,Zanoni Bruno^ORCID,Mulinacci Nadia^ORCID

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

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5. Analysis of the volatile compounds of Brazilian chili peppers (Capsicum spp.) at two stages of maturity by solid phase micro-extraction and gas chromatography-mass spectrometry;Bogusz Junior;Food Research International,2012

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