Comparative study on flavor metabolites in different components of dried chili and fermented chili: whole chili, chili pericarp and chili seed.

Food Chem X · 2025 · PMC12723054 · PMID 41446589

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highly significantno p-value reported

Among samples within the same group, significant differences in non-volatile metabolites were observed between chili seeds and whole chili ( p < 0.05), with highly significant separation detected in Group B samples.

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