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Comprehensive flavor characterization and fingerprint construction of fermented pepper

Yuan Liu1, Peiquan Yang2, Biqing He3

  • 1College of Horticulture, Hunan Agricultural University, Changsha, Hunan 410128, PR China.

Food Chemistry: X
|December 29, 2025
PubMed
Abstract

Keywords:
3-Isobutyl-2-methoxypyrazine (PubChemAsn (PubChemCID: 311)CID: 32594)CID: 33032)CID: 5362583)CID: 6054)CID: 612)CID: 6267)Citric acid (PubChemEthyl (E)-4-decenoate (PubChemFermented pepperFingerprintFlavorGlu (PubChemLactic acid (PubChemOPLS-DAPhenethyl alcohol (PubChem

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