Figures & data
Figure 1. GC-MS total ion chromatograms of volatile compounds in fermented chopped peppers (a: raw materials, b–e: 6,12,18, and 24 d of fermentation, respectively)
Figure 2. Contents of volatile fractions in the chopped peppers during fermentation
Figure 3. PCA plots of the volatile compounds identified from fermented chopped peppers according to fermentation time; black = 0 d, cyan = 6 d, red = 12 d, green = 18 d, blue = 24 d
Figure 4. The PCA loading plots for the volatile compounds isolated from different chopped pepper samples; (a) PC1, (b) PC2
