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

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

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...

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Bibliographic Details
Main Authors: A. Apichartsrangkoon, P. Chaikham, S. Srisajjalertwaja, P. Chunthanom, K. Dajanta
Format: Journal
Published: 2018
Subjects:
Agricultural and Biological Sciences
Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84884686539&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/52068
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Institution: Chiang Mai University

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http://cmuir.cmu.ac.th/jspui/handle/6653943832/52068

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