ArticleFood chemistry: X2024
Formulation of a novel hot pot dipping sauce enriched with pepper seed press cake: Physical properties and flavor characteristics.
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 4 papers.
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Who cites it
4 citing papers in PubMed.
- Low-temperature preparation of enzyme-treated sesame paste: Quality enhancement and hazard mitigation.Food chemistry: X · 2026Article
- Development and Stepwise Optimization of Freeze-Dried Seasoning Cubes From Traditional Fish Sauce: A Postharvest Approach for Value-Added Aquatic Products.International journal of food science · 2026Article
- Comparative study on flavor metabolites in different components of dried chili and fermented chili: whole chili, chili pericarp and chili seed.Food chemistry: X · 2025Article
- A Comprehensive Review on Characterization of Pepper Seeds: Unveiling Potential Value and Sustainable Agrifood Applications.Foods (Basel, Switzerland) · 2025Review
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Authors and funding
7 authors.
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Abstract
Novel hot pot dipping sauces enriched with pepper seed press cake (PSPC) in five proportions were prepared and evaluated in terms of their physical properties and flavor characteristics. The findings indicated that enriching the sauce increased the content of palmitic and linoleic acids, enhanced storage stability, and improved the rheological behavior and textural properties. The maximum concentration of N-heterocyclic compounds was detected when PSPC was added at 5 g/100 g and 10 g/100 g. A suitable amount of PSPC could improve the mouthfeel and intensify the flavors of umami and saltiness. In comparing sauces with different amounts of PSPC added (0-20 g/100 g), the quality, aroma, and taste were better and overall acceptance was highest when PSPC was added in the range of 5 g/100 g to 10 g/100 g. This study provides a possible application of PSPC for improving the flavor, texture, nutritional quality, and storage stability of hot pot dipping sauce.
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