ArticleFoods (Basel, Switzerland)2025
Analysis of Volatile and Non-Volatile Components of Dried Chili Pepper (
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Integrated volatile and non-volatile metabolomics reveal aroma chemotypes in Capsicum cultivars.Food chemistry: X · 2026Article
- A comparative study on the nutrient and organic acid profiles of selected pepper genotypes.Scientific reports · 2026Article
- Effects of Thermal Treatments on the Physicochemical and Flavor Profiles of Chili Powders and Their Derived Chili Oils.Foods (Basel, Switzerland) · 2025Article
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5 authors.
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Abstract
As an important crop in the world, dried pepper is widely used in various foods. However, the sensory quality, fruit shape index, edible index, nutrition index, and volatile components of dried pepper have not been comprehensively analyzed. This study elucidated the differences between different varieties of dried pepper and provided the basis for the selection of raw materials for different varieties of dried pepper products. The varieties with high scores in sensory evaluation were Henan new generation, Neihuang new generation, Chengdu Erjingtiao, India S17, and Honglong 12. The varieties with the highest fruit shape index, edible rate, and nutrition index were Chengdu Erjingtiao and Guizhou Erjingtiao. A total of 380 volatile organic compounds were identified by comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry with headspace sampling (HS-GC-TOF MS), including 62 alcohols, 50 aldehydes, 68 ketones, 60 hydrocarbons, 99 esters, 18 acids, and 23 other substances such as pyrazoles and ethers.
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