Effects of Storage Conditions on the Flavor Stability of Fried Pepper (<i>Zanthoxylum bungeanum</i>) Oil.

Foods · 2021 · PMC8226944 · PMID 34199869

Europe PMC DOI

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an increasing trendno p-value reported

Quantitative analysis showed that the concentrations of linalool, limonene, 1,8-cineole, β-myrcene, and β-ocimene decreased dramatically during storage, whereas carvone, (E)-2-heptenal, and linalool oxide showed an increasing trend during storage.

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a decreasing trendno p-value reported

The contents of limonene, linalool, 1,8-cineole, β-myrcene, and β-ocimene showed a decreasing trend with storage time.

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