Evaluation of the physiochemical and aromatic qualities of pickled Chinese pepper (Paojiao) and their influence on consumer acceptability by using targeted and untargeted multivariate approaches-Reference-Cited by-同舟云学术

Evaluation of the physiochemical and aromatic qualities of pickled Chinese pepper (Paojiao) and their influence on consumer acceptability by using targeted and untargeted multivariate approaches

Published:2020-11 Issue: Volume:137 Page:109535
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Ye Zi,Shang Zhixun,Li Meiqi,Qu Yonghan,Long Hongjin,Yi Junjie^ORCID

Funder

Science and Technology Project of Yunnan Province

National Characteristic Vegetable Industry Technology System Post Expert Project

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

1. Linking volatile and non-volatile compounds to sensory profiles and consumer liking of wild edible Nordic mushrooms;Aisala;Food Chemistry,2020

2. Capsaicinoids, amino acid and fatty acid profiles in different fruit components of the world hottest Naga king chilli (Capsicum chinense Jacq);Ananthan;Food Chemistry,2018

3. Ascorbic acid, capsaicinoid, and flavonoid aglycone concentrations as a function of fruit maturity stage in greenhouse-grown peppers;Bae;Journal of Food Composition and Analysis,2014

4. Characterization of Muscat wines aroma evolution using comprehensive gas chromatography followed by a post-analytic approach to 2D contour plots comparison;Bordiga;Food Chemistry,2013

5. Assessment of bacterial profiles in aged, home-made Sichuan paocai brine with varying titratable acidity by PacBio SMRT sequencing technology;Cao;Food Control,2017

Cited by 50 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The dynamic changes and correlations between biochemical properties, flavor and microbial community during fermentation of asparagus by-products;Food Chemistry;2025-01

2. Effect of salt concentration on the quality and microbial community during pickled peppers fermentation;Food Chemistry: X;2024-10

3. Exploration of changes in sensory, physicochemical properties and microbial metabolic activities of grass carp meat with five thermal processing treatments during refrigerated storage;Food Chemistry: X;2024-10

4. Characterization of key aroma-active compounds in fermented chili pepper (Capsicum frutescens L.) using instrumental and sensory techniques;Food Chemistry: X;2024-10

5. Evolution of microbial community and the volatilome of fresh-cut chili pepper during storage under different temperature conditions: Correlation of microbiota and volatile organic compounds;Food Chemistry;2024-09