Guiding chili variety selection for Zao chili in Guizhou: Based on a systematic study of sensory, physicochemical, and volatile characteristics

Guiding chili variety selection for Zao chili in Guizhou: Based on a systematic study of sensory, physicochemical, and volatile characteristics

This work investigated the influence of seven chili varieties in Guizhou on the quality of Zao Chili (ZC), a local traditional fermented chili product. The physical and chemical indicators, volatile components, and product quality of the seven chili varieties and the ZCs were analyzed. Significant d...

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Bibliographic Details
Main Authors: Xueya Wang, Kuan Lu, Wenxin Li, Ju Chen, Yong Yin, Xiaojing Sun, Min Lu, Jianwen He
Format: Article
Language:English
Published: Elsevier 2025-02-01
Series:Food Chemistry: X
Subjects:
Correlation analysis
Fermented chili
Key aroma substances
Processing adaptability
Product quality
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525000562
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