Premium
Changes in volatile constituents of bell peppers immediately and 3o minutes after stir frying
Author(s) -
Wu ChungMay,
Liou ShuEr,
Wang MingChin
Publication year - 1986
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02663945
Subject(s) - autoxidation , chemistry , food science , capsicum annuum , pepper , polyunsaturated fatty acid , horticulture , fatty acid , organic chemistry , biology
Bell peppers (Capsicum annuum var. grossum. Sendt) were stir fried for two min, and their volatile constitu‐ents were analyzed immediately and 30 min after stir frying. Autoxidation of unsaturated fatty acids in stir frying and aging is the main cause of changes in volatile compounds.