Studies on the Volatile Components in Fermented Chili Products

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Studies on the Volatile Components in Fermented Chili Products
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The volatile components in the fermented chili were extracted by using two methods: SDE and HS-SPME.And the components were isolated and identified by GC-MS.The 56 differ compounds were obtained,including 20 hydrocarbons,13 alcohols and 8 esters,1 phenol,

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ZHOU Xiao-yuan, DEN Jing, LI Fu-zhi, ZENG Kui, XIA Yan-bin. Studies on the Volatile Components in Fermented Chili Products[J]. Journal of Food Science and Biotechnology,2007,26(1).

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Copy Right：Editorial Board of Journal of Food Science and Biotechnology

Address：No. 1800, Lihu Avenue, Wuxi 214122, Jiangsu Province,China PostCode：214122

Phone：0510-85913526 E-mail：xbbjb@jiangnan.edu.cn

Supported by:Beijing E-Tiller Technology Development Co., Ltd.

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