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