2013•Xiandai shipin kejiRequires access

Effect of Yeast Fermentation on Volatile Components in Hot Pepper Sauce by HS-SPME-GC-MS

Can Wu

Abstract

The volatile components of fermented hot pepper by lactobacillus and the mixture of lactobacillus and yeasts were analyzed by solid-phase microextration(SPME) and gas chromatography-mass spectrometry(GC-MS).Total 36 and 57 volatile components were identified in the fermented hot pepper by lactobacillus and the mixture of lactobacillus and yeasts,respectively.

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Available abstract

Key concepts: Pepper, Chemistry, Lactobacillus, Food science, Fermentation, Gas chromatography–mass spectrometry, Yeast, Mass spectrometry