Aroma volatile profiles of thai green chili paste (nam prig noom) preserved by ultra-high pressure, pasteurization and sterilization

• المؤلفون الرئيسيون: A. Apichartsrangkoon, P. Chaikham, S. Srisajjalertwaja, P. Chunthanom, K. Dajanta
• التنسيق: دورية
• منشور في: 2018
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84884686539&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/47606

Volatile components of untreated, pressurized, pasteurized and sterilized Thai green chili paste (Nam Prig Noom) were extracted by solid phase microextraction (SPME) and identified by gas chromatography-mass spectrometry (GC-MS). The chromatograms showed that sulfide compounds such as diallyl sulfid...