ArticleFood chemistry: X2024
Effects of different hot-air drying methods on the dynamic changes in color, nutrient and aroma quality of three chili pepper (
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
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22 citing papers in PubMed, 34 citations in OpenAlex.
- Characterization of Tunisian Sun-Dried Merguez: Physicochemical and Compositional Changes During Drying.Foods (Basel, Switzerland) · 2026Article
- Effects of Different Drying Methods on the Active Ingredients of Ginger Powder.Foods (Basel, Switzerland) · 2026Article
- Roselle Precision Drying: Comparative Performance of Smart Rotary Drum and Solar Dryers.Journal of food science · 2026Article
- Intelligent perception technology combined with multivariate statistical methods to evaluate the effect of cutting-drying on the quality of Erjingtiao chili pepper (Food chemistry: X · 2026Article
- Comparison and Modeling of Different Drying Technologies forFoods (Basel, Switzerland) · 2026Article
- Flavoromics integrated with machine learning to elucidate key aroma compounds in aroma-directed chili peppers and predict sensory quality.Current research in food science · 2026Article
- Changes and Analytical Techniques in Volatile Flavor Compounds in Dried Agricultural Products: A Review.Foods (Basel, Switzerland) · 2025Review
- Effects of Thermal Treatments on the Physicochemical and Flavor Profiles of Chili Powders and Their Derived Chili Oils.Foods (Basel, Switzerland) · 2025Article
- Metabolomic profiling of pepper germplasm resources and its correlation with color, shape, and pungency traits.Food chemistry: X · 2025Article
- An Integrated Lightweight Neural Network Design and FPGA-Accelerated Edge Computing for Chili Pepper Variety and Origin Identification via an E-Nose.Foods (Basel, Switzerland) · 2025Article
- Impact of different drying methods on the quality and flavor of two chili peppers (Food chemistry: X · 2025Article
- Effect of Drying Methods on Aroma Profiling of Large-Leaf Green Tea (Foods (Basel, Switzerland) · 2025Article
- Impact of Oil Temperature and Splashing Frequency on Chili Oil Flavor: Volatilomics and Lipidomics.Foods (Basel, Switzerland) · 2025Article
- Analysis of Volatile and Non-Volatile Components of Dried Chili Pepper (Foods (Basel, Switzerland) · 2025Article
- Guiding chili variety selection for Zao chili in Guizhou: Based on a systematic study of sensory, physicochemical, and volatile characteristics.Food chemistry: X · 2025Article
- Drying methods of duck blood: Changes in volatile components and physicochemical properties.Poultry science · 2025Article
- Effects of quantitative marinating on meat quality, biogenic amines, and flavor compounds in crayfish meat.Frontiers in nutrition · 2025Article
- Effect of cold plasma and ultrasonic pretreatment on drying characteristics and nutritional quality of vacuum freeze-dried kiwifruit crisps.Ultrasonics sonochemistry · 2025Article
- Evaluation of innovative drying technologies inFood chemistry: X · 2024Article
- Quality Characteristics and Volatile Components of Chili Oil Prepared from the Combination of Shuanla and Erjingtiao Peppers.Molecules (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
7 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The effects of constant and variable temperature hot-air drying methods on drying time, colors, nutrients, and volatile compounds of three chili pepper varieties were investigated in this study. Overall, the variable temperature drying could facilitate the removal of water, preserve surface color, and reduce the loss of total sugar, total acid, fat and capsaicin contents. Electronic-nose (E-nose) and gas chromatography-ion mobility spectroscopy (GC-IMS) analyses found that aldehydes, ketones, alcohols and esters contributed to the aroma of chili peppers. The drying process led to an increase in acids, furans and sulfides contents, while decreasing alcohols, esters and olefins levels. In addition, the three chili pepper varieties displayed distinct physical characteristics, drying times, chromatic values, nutrients levels and volatile profiles during dehydration. This study suggests variable temperature drying is a practical approach to reduce drying time, save costs, and maintain the commercial appeal of chili peppers.
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