Identification of key off-flavor compounds during storage of fried pepper (Zanthoxylum bungeanum Maxim.) oils by sensory-directed flavor analysis and partial least squares regression (PLSR)-Reference-Cited by-同舟云学术

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Identification of key off-flavor compounds during storage of fried pepper (Zanthoxylum bungeanum Maxim.) oils by sensory-directed flavor analysis and partial least squares regression (PLSR)

Published:2024-07 Issue: Volume:131 Page:106268
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Dong Tianyu,Tian Zilong,Wang Shuwei,Sun Jie,Chen Haitao,Wang Shuqi,Sun Baoguo

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference58 articles.

1. Microbial transformations of terpenoids with 1-p-menthene skeleton;Abraham;Appl. Microbiol. Biotechnol.,1986

2. Effects of pasteurization technologies and storage conditions on the flavor changes in acidified chili pepper;Bao;Curr. Res. Food Sci.,2022

3. Transformations of monoterpenoids in aqueous acids: the reactions of linalool. geraniol, nerol and their acetates in aqueous citric acid;Baxter;Tetrahedron,1978

4. A chemometric approach for the differentiation of sensory good and bad (musty/fusty) virgin rapeseed oils on basis of selected volatile compounds analyzed by dynamic headspace GC–MS;Bonte;Eur. J. Lipid Sci. Technol.,2017

5. Synthesis of α,β-unsaturated aldehydes as potential substrates for bacterial luciferases;Brodl;Bioorg. Med. Chem.,2017

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