Differentiation of volatile organic compounds in chili powders of different spiciness levels via E-nose, HS-GC–IMS, and chemometrics
IntroductionChili powder is a widely used seasoning whose pungency largely depends on its capsaicin content and volatile compounds.MethodsThis study evaluated the capsaicin levels and pungency of three commercial chili powders labeled light, medium, and strong using a pungency meter. Volatile organi...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2025-07-01
|
| Series: | Frontiers in Nutrition |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2025.1629925/full |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|