ArticleFoods (Basel, Switzerland)2022
Evaluation of the Volatile Composition and Sensory Behavior of Habanero Pepper during Lactic Acid Fermentation by L. plantarum
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 12 citations in OpenAlex.
- Starter-Culture-Dependent Effects ofFoods (Basel, Switzerland) · 2026Article
- Dynamic evolution of pungency and aroma profiles in eight pepper cultivars of three Capsicum species at different fruit maturation.Food chemistry: X · 2026Article
- Impact of Co-Fermentation withFoods (Basel, Switzerland) · 2026Article
- Investigation of aromatic compounds and olfactory profiles in cocoa pulp fermentation using yeast-based starters: A Volatilomics and machine learning approach.Food chemistry: X · 2025Article
- HS-SPME combined with GC-MS and GC-O for characterization of key aroma-active compounds in fruity and grassy peppers (Food chemistry: X · 2024Article
- Effect of Capsaicin Stress on Aroma-Producing Properties ofMolecules (Basel, Switzerland) · 2023Article
- Physicochemical and Sensory Evaluation Data to Drive the Development of a Green Chili Pepper Hot Sauce from Unexploited Raw Materials.Foods (Basel, Switzerland) · 2023Article
- The GenusMolecules (Basel, Switzerland) · 2023Review
- Freeze-Dried Powder of Fermented Chili Paste-New Approach to Cured Salami Production.Foods (Basel, Switzerland) · 2022Article
- The Changes in Bell Pepper Flesh as a Result of Lacto-Fermentation Evaluated Using Image Features and Machine Learning.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
Abstract
Habanero pepper is recognized for its appealing aroma and flavor. Lactic acid fermentation can improve these sensory properties, especially aroma, by the synthesis of volatile compounds, which might also increase the consumer preference. Thus, the aim of this research was to compare the volatile composition as well as different sensory parameters such as preference and emotions related to the lactic acid fermentation of Habanero pepper by two strains (wild and commercial) of
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Registered trials
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