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1989 Vol. 3, No. 1
Published: 1989-01-01

 
29 Analyses of Headspace Aroma Components of Peppers
Yang Zheng Fang Qi-nian Zhang Chun
DOI: 10.7506/rlyj1001-8123-198901009
The initial aroma of foods are in close relationship with their lowmolecu-iar volatiles.The headspace aroma components of both white and black pepper were studied by using Static Headspace Gas Chromatography combined with Electron Impact Mass Spectrometry.The result was shown there is little difference of headspace aroma components between white and black pepper and monoter-penes are mainly responsible for the flavoring odor.
1989 Vol. 3 (1): 29-31 [Abstract] ( 97 ) 全文 ( 169 )
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