Effects of Frying Conditions on Volatile Composition and Odor Characteristics of Fried Pepper (<i>Zanthoxylum bungeanum</i> Maxim.) Oil.

Foods · 2022 · PMC9180787 · PMID 35681412

Europe PMC DOI

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a decreasing trendno p-value reported

As the frying time continued to be extended, the content of volatile compounds in FPO7 (405.66 mg/kg) showed a decreasing trend.

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showed a trendno p-value reported

The total contents of the volatile compounds all showed a trend of first increasing and then decreasing with the increase in frying temperature and time, and these reached maximum values in FPO3 and FPO6, with 516.67 mg/kg and 515.59 mg/kg, respectively.

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