Reference health
SPME/GC-MS characterization of volatile compounds of Chinese traditional-chopped pepper during fermentation
5 of 32 checkable references need attention · checked 2026-07-22
At the dated check, the references listed below either did not resolve in Crossref or DataCite, or carried a retraction notice. Each one is shown with the registry record that put it there.
3 without a DOI — not checked. A reference deposited without a DOI is never matched by title or guessed at; it stays outside the checked set, and this line discloses that.
References needing attention
does not resolve to a known work10.13331/j.cnki.jhau.2014.01.021
does not resolve to a known work10.3969/jissn.1671-9646(X).2013.06.035
does not resolve to a known work10.13982/j.mfst.1673-9078.2013.05.046
does not resolve to a known work10.7506/spkx1002-6630-201806019
does not resolve to a known work10.7506/spkx1002-6630-201804030
The 27 checked references that resolve
resolves10.1002/ffj.2730030207
Composition of ginger (<i>Zingiber officinale</i> roscoe) volatile oils from Nigeria
resolves10.1080/10412905.2007.9699240
Effects of Processing on the Flavor Compounds of Indian Fresh Ginger (<i>Zingiber Officinale Rose.</i>)
resolves10.1016/j.talanta.2005.01.015
Rapid determination of volatile compounds in grapes by HS-SPME coupled with GC–MS
resolves10.1002/ffj.3378
Characterization of aroma compositions in different Chinese congou black teas using GC–MS and GC–O combined with partial least squares regression
resolves10.1111/1750-3841.14221
Determination of Volatiles and Carotenoid Degradation Compounds in Red Pepper Fermented by
<i>Lactobacillus parabuchneri</i>
resolves10.1007/s00253-004-1806-0
Hydrolysis of terpenyl glycosides in grape juice and other fruit juices: a review
resolves10.1016/j.foodchem.2013.08.087
Aroma quality assessment of Korean fermented red pepper paste (gochujang) by aroma extract dilution analysis and headspace solid-phase microextraction–gas chromatography–olfactometry
resolves10.1080/10942912.2014.923910
Volatiles of Fresh and Commercial Sweet Red Pepper Pastes: Processing Methods and Microwave Assisted Extraction
resolves10.1002/jsfa.7992
Process optimization and characterization of fragrant oil from red pepper (<i>Capsicum annuum</i> L.) seed extracted by subcritical butane extraction
resolves10.1007/bf02542413
Identification of the most intense odor compounds formed during autoxidation of methyl linolenate at room temperature
resolves10.1111/j.1750-3841.2011.02068.x
Comparison of Fermented Soybean Paste (
<i>Doenjang</i>
) Prepared by Different Methods Based on Profiling of Volatile Compounds
resolves10.1007/BF02532123
Reduction of atherogenicity of natural fats by small additions of ethyl linoleate in the diet of the rat
resolves10.1007/BF02536374
The influence of exogenous cholesterol on the fatty acid composition of liver lipids in the rats given linoleate and γ‐linolenate
resolves10.1111/j.1365-2621.1992.tb11277.x
Oxygen Effect on Volatile Acids Formation During Fermentation in Manufacture of Fish Sauce
resolves10.1111/1750-3841.13517
Effect of Fermentation Temperature on the Volatile Composition of Kimchi
resolves10.1080/10412905.2012.692918
A review of volatile sulfur-containing compounds from terrestrial plants: biosynthesis, distribution and analytical methods
resolves10.1080/10412905.2013.868329
Composition of garlic essential oil (<i>Allium sativum</i>L.) as influenced by drying method
resolves10.1002/jsfa.3511
Volatile compounds and capsaicinoid content of fresh hot peppers (<i>Capsicum annuum</i> L.) of different Calabrian varieties
resolves10.1002/(SICI)1097-0010(20000115)80:2<209::AID-JSFA516>3.0.CO;2-8
Effects of drying on flavour compounds in Australian-grown ginger (Zingiber officinale)
resolves10.1016/j.fbp.2011.10.003
Effect of drying methods on volatiles of Chinese ginger (Zingiber officinale Roscoe)
resolves10.1016/j.foodres.2012.02.005
Analysis of the volatile compounds of Brazilian chilli peppers (Capsicum spp.) at two stages of maturity by solid phase micro-extraction and gas chromatography-mass spectrometry
resolves10.1021/jf00047a038
Effects of .gamma. Irradiation on the Volatile Compounds of ginger Rhizome (Zingiber officinale Roscoe)
resolves10.1016/S0031-9422(03)00026-8
Hydroperoxy-arachidonic acid mediated n-hexanal and (Z)-3- and (E)-2-nonenal formation in Laminaria angustata
resolves10.1111/1750-3841.13547
Volatile Compounds Produced by
<i>Lactobacillus paracasei</i>
During Oat Fermentation
resolves10.1016/j.lwt.2017.06.058
Evaluation of the volatile compounds of fresh ripened Capsicum annuum and its spice pepper (dried red pepper flakes and isot)
resolves10.1021/jf0625611
Influence of Sulfur Amino Acids on the Volatile and Nonvolatile Components of Cooked Salmon (<i>Salmo salar</i>)
resolves10.1080/14786419.2010.506875
Comparison of volatile components in Chinese traditional pickled peppers using HS–SPME–GC–MS, GC–O and multivariate analysis
The 3 references without a DOI — listed, not checked
no DOI — not checkedZhao, L. Y.; Li, L. M.; Jiang, L. W.; Deng, F. M. The Comparison of Flavor Matter Contents and Sensory Quality between Inoculated Fermented Pepper and Natural Fermented Pepper. Acad. Period. Farm Produ. Proc. 2013, 6, 16–19. DOI:1671-9646(2013)06b- 0016-04. (In Chinese).
no DOI — not checkedHan, J. X.; Ding, Z. H.; Li, Z. J.; Huang, W. X. Volatile Analysis of Chili Fermented by Different Lactobacillus Species. Food Sci. 2012, 33, 179–183. DOI:1002-6630(2012)10-0179-05. (In Chinese).
no DOI — not checkedHan, J. X.; Ding, Z. H.; Li, Z. J.; Huang, W. X. Volatile Analysis of Chili Fermented by Different Lactobacillus Species. Food Sci. 2012, 33, 179–183. (In Chinese). [1] Zhao, L.Y.; Deng, F.M.; Yang, F.Y.; Sun, G. The isolation and fermented characteristics of Lactobacillus from natural fermented peppers. Food Science 2005, 26, 82-86. DOI:1002-6630(2005)10-0082-05 (In Chinese).
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