The effects of (fresh/aged) brine and (pool/jar) containers on the flavor characteristics of
pickled chili peppers were investigated based on a multivariate analysis integrated with …

Pickled chili pepper (Capsicum frutescens L.), a traditional Chinese fermented vegetable
product, is favored by consumers because of its unique flavor. Microbial succession is the …

In this study, the effects of thermal processing (TP), high pressure processing (HHP), and
preservatives addition, ie sodium metabisulfite (SMS), on flavor changes in acidified chili …

This work monitored the effect of ripening and variety on the physiochemical quality and
flavor of fermented Chinese chili pepper (Paojiao). Three commercial varieties of chili …

Chili paste, is a popular traditional product derived from chili pepper, and its fermentation
system is affected by the variable concentration of capsaicin, which originates from the …

Salt is a key ingredient that can both enhance the taste and extend the shelf life of fermented
vegetables. However, it is important to note that excessive salt levels can have adverse …

Abstract Effect of capsaicinoids in hot pepper powder (HP) contains various chemical
compounds, including capsaicin and dihydrocapsaicin, which are the main ingredients of …

To reveal the potential relationship between microbial community and flavor compounds
during the fermentation of chopped red chili, microbial diversity and volatile metabolites at …

The objective of this study was to identify the volatile components of a native Chinese chilli
pepper (Capsicum frutescens var) at different ripening stages. The peppers at green …

In China, the production of apples is very large even surplus. Developing cider is becoming
an important and promising segment of the fruit industry. Fuji apples, a most popular dessert …