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Comparative Analysis of Volatile Fingerprints and Aroma-Active Compounds in Green and Red Sichuan Pepper Essential

Chu Ding1,2, Xueqian Guo2, Yuan Liu2,3

  • 1College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.

Molecules (Basel, Switzerland)
|August 13, 2026
PubMed
Abstract

Keywords:
GC-O-MSHS-GC-IMSSichuan pepper essential oilaroma-active compoundsvolatile fingerprint

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