Physicochemical, microbial, and aroma characteristics of Chinese pickled red peppers (Capsicum annuum) with and without biofilm
Author:
Affiliation:
1. College of Biomass Science and Engineering
2. Healthy Food Evaluation Research Center
3. Sichuan University
4. Chengdu 610065
5. P. R. China
6. Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute
7. Meishan 620020
Abstract
The aroma profile of PRPs was evaluated by GC-MS, GC-O, AEDA, OVA and spiking test. Biofilm can improve the variety and contents of aroma.
Funder
National Natural Science Foundation of China
Publisher
Royal Society of Chemistry (RSC)
Subject
General Chemical Engineering,General Chemistry
Link
http://pubs.rsc.org/en/content/articlepdf/2020/RA/D0RA00490A
Reference48 articles.
1. Biofilm formation and food safety in food industries
2. Effect of Biofilm Formation by Oenococcus oeni on Malolactic Fermentation and the Release of Aromatic Compounds in Wine
3. Wild Saccharomyces cerevisiae strains display biofilm-like morphology in contact with polyphenols from grapes and wine
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