Fermented capsicum is a traditional local specialty fermented food in Guizhou,which is popular among consumers due to its sourness and appetite-stimulating properties.This paper primarily introduces the nutrients rich in fermented capsicum,reviews and summarizes the formation pathways and taste characteristics of the taste substances in fermented capsicum,and points out the problems existing in the current research process and the prospects for the future,with a view to providing a theoretical basis for the industrial development of fermented capsicum.
关键词
辣椒酸/营养成分/滋味形成/发酵工艺
Key words
fermented capsicum/nutrients/flavour formation/fermentation process
维普
万方数据