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Recent Process on Volatile Components of Peppers
TIAN Hongyu,摇 MA Bianbian,摇 SUN Baoguo,摇 YANG Shaoxiang,摇 LIU Yongguo
(
School of Food and Chemical Engineering / Beijing Key Laboratory of Flavor Chemistry
,
Beijing Technology and Business University
,
Beijing
100048,
China
)
Abstract
: Pepper is one of important vegetables, which plays a very important role in condiments. Pep鄄
per contributes to food flavors as condiments from two aspects, pungency and aroma. This paper describes
the recent process on volatile components of pepper around the world. Varieties, maturity, and product
forms are the main factors affecting volatile components of pepper and GC鄄O has been used to identify the
odor鄄active components in pepper. The aroma of pepper is directly related to variety, product origin, ma鄄
turity and quality.
Key words
: peppers; volatile components; analysis; process
(
责任编辑
:
李
摇
宁
)
93
第
33
卷 第
6
期
摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇
田红玉等
:
辣椒挥发性成分研究进展
