Effect of Sichuan Pepper (
Ciba chili
E-nose
E-tongue
GC-IMS
Sichuan pepper
Journal
Molecules (Basel, Switzerland)
ISSN: 1420-3049
Titre abrégé: Molecules
Pays: Switzerland
ID NLM: 100964009
Informations de publication
Date de publication:
04 Aug 2023
04 Aug 2023
Historique:
received:
28
06
2023
revised:
27
07
2023
accepted:
27
07
2023
medline:
12
8
2023
pubmed:
12
8
2023
entrez:
12
8
2023
Statut:
epublish
Résumé
This study examined the flavor profiles of fermented Ciba chili, comparing samples with Sichuan pepper (HJ) to those without Sichuan pepper (CK), using three analytical techniques: E-tongue, E-nose, and gas chromatography-ion mobility spectrometry (GC-IMS). The results obtained from the E-tongue and E-nose exhibited a clear difference in taste and flavor between CK and HJ. In detail, CK mainly exhibited a sour flavor profile, whereas HJ displayed an intricate and rich flavor. The HS-GC-IMS results identified a total of 60 compounds in the samples, with terpenes, alcohols, and esters being the primary volatile flavor compounds. Additionally,
Identifiants
pubmed: 37570854
pii: molecules28155884
doi: 10.3390/molecules28155884
pmc: PMC10420873
pii:
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Subventions
Organisme : Science and Technology Department of Sichuan Province project
ID : 2021YJ0275
Organisme : Key experimental projects supported by the Science and Technology Department of Sichuan Province
ID : 20DMAKL07
Organisme : Science and Technology Department of Sichuan Province
ID : 2023ZHCG0078
Organisme : Sichuan Provincial Department of Education's Research Center Project
ID : 18TD0043
Organisme : Science and Technology Department of Sichuan Province project
ID : 2016NZ0018
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