ArticleFood chemistry: X2025
Sensory score prediction and key aroma compounds characterization in fermented chopped pepper.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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Who cites it
4 citing papers in PubMed.
- Dynamic evolution of pungency and aroma profiles in eight pepper cultivars of three Capsicum species at different fruit maturation.Food chemistry: X · 2026Article
- Comparative Analysis of Volatile Fingerprints and Aroma-Active Compounds in Green and Red Sichuan Pepper Essential Oils Using GC-IMS and GC-O-MS.Molecules (Basel, Switzerland) · 2026Article
- Dynamic changes of flavor characterization of lager beer during barrel aging process based on untargeted volatilomics.Food chemistry: X · 2026Article
- Comprehensive flavor characterization and fingerprint construction of fermented pepper.Food chemistry: X · 2025Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fermented chopped pepper (FCP) exhibits complex and variable aroma profiles, making it challenging to accurately predict its sensory scores and identify key aroma compounds. In this study, electronic nose (
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Registered trials
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