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- W2368143462 abstract "The volatile components in the fermented chili were extracted by using two methods: SDE and HS-SPME.And the components were isolated and identified by GC-MS.The 56 differ compounds were obtained,including 20 hydrocarbons,13 alcohols and 8 esters,1 phenol,3 aldehydes,4 ketones,1 acetal,3 acids,1 pyrazine and 2 other heterocycles.The peculiar fragrance of the fermented chili did not consist by one or one kind chemical compound,but delicate balance among various kinds of chemical compounds.Comparing HS-SPME with SDE method,the volatile aroma compounds which represented the odor of flavor were monitored by the former and the latter embodied the taste of flavor.The compounds identified by the latter were distributed averagely over all the monitoring area.Only combination by two kinds methods,a comprehensive appraisal on the volatility material of the products could be obtained." @default.
- W2368143462 created "2016-06-24" @default.
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- W2368143462 date "2007-01-01" @default.
- W2368143462 modified "2023-09-23" @default.
- W2368143462 title "Studies on the Volatile Components in Fermented Chili Products" @default.
- W2368143462 hasPublicationYear "2007" @default.
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