{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,27]],"date-time":"2026-10-27T03:17:57Z","timestamp":1793071077246,"version":"4.5.0"},"reference-count":35,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2024,6,1]],"date-time":"2024-06-01T00:00:00Z","timestamp":1717200000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2024,6,1]],"date-time":"2024-06-01T00:00:00Z","timestamp":1717200000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2024,2,28]],"date-time":"2024-02-28T00:00:00Z","timestamp":1709078400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100019081","name":"Science and Technology Program of Hunan Province","doi-asserted-by":"publisher","award":["2023RC1056"],"award-info":[{"award-number":["2023RC1056"]}],"id":[{"id":"10.13039\/501100019081","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100019092","name":"Science Fund for Distinguished Young Scholars of Hunan Province","doi-asserted-by":"publisher","award":["2021JJ10007"],"award-info":[{"award-number":["2021JJ10007"]}],"id":[{"id":"10.13039\/501100019092","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100004735","name":"Hunan Provincial Natural Science Foundation","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100004735","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100015956","name":"Special Project for Research and Development in Key areas of Guangdong Province","doi-asserted-by":"publisher","award":["2021NK2015"],"award-info":[{"award-number":["2021NK2015"]}],"id":[{"id":"10.13039\/501100015956","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Chemistry: X"],"published-print":{"date-parts":[[2024,6]]},"DOI":"10.1016\/j.fochx.2024.101262","type":"journal-article","created":{"date-parts":[[2024,2,29]],"date-time":"2024-02-29T12:43:35Z","timestamp":1709210615000},"page":"101262","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":56,"special_numbering":"C","title":["Effects of different hot-air drying methods on the dynamic changes in color, nutrient and aroma quality of three chili pepper (Capsicum annuum L.) varieties"],"prefix":"10.1016","volume":"22","author":[{"given":"Miao","family":"Liu","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Liu","family":"Hu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Na","family":"Deng","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yongjian","family":"Cai","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hui","family":"Li","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bo","family":"Zhang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0625-2447","authenticated-orcid":false,"given":"Jianhui","family":"Wang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.fochx.2024.101262_b0005","unstructured":"AACC. (2000). Approved methods of the American Association of Cereal Chemists. (10th ed.). In). St. Paul, MN, US: The American Association of Cereal Chemists."},{"key":"10.1016\/j.fochx.2024.101262_b0010","doi-asserted-by":"crossref","first-page":"51","DOI":"10.1016\/j.foodchem.2016.12.073","article-title":"Capsaicinoids, amino acid and fatty acid profiles in different fruit components of the world hottest Naga king chilli (Capsicum chinense Jacq)","volume":"238","author":"Ananthan","year":"2018","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2024.101262_b0015","doi-asserted-by":"crossref","first-page":"872","DOI":"10.1016\/j.foodchem.2018.09.047","article-title":"Industrial use of pepper (Capsicum annum L.) derived products: Technological benefits and biological advantages","volume":"274","author":"Baenas","year":"2019","journal-title":"Food Chemistry"},{"issue":"10","key":"10.1016\/j.fochx.2024.101262_b0020","doi-asserted-by":"crossref","first-page":"2827","DOI":"10.1007\/s13197-012-0763-3","article-title":"Influence of vacuum packaging and long term storage on quality of whole chilli (Capsicum annuum L.)","volume":"51","author":"Chetti","year":"2014","journal-title":"Journal of Food Science and Technology-Mysore"},{"issue":"12","key":"10.1016\/j.fochx.2024.101262_b0025","doi-asserted-by":"crossref","first-page":"1538","DOI":"10.1016\/j.jsps.2020.10.001","article-title":"Stability, permeation, and cytotoxicity reduction of capsicum extract nanoparticles loaded hydrogel containing wax gourd extract","volume":"28","author":"Chittasupho","year":"2020","journal-title":"Saudi Pharmaceutical Journal"},{"key":"10.1016\/j.fochx.2024.101262_b0030","doi-asserted-by":"crossref","first-page":"315","DOI":"10.1016\/j.foodchem.2019.02.104","article-title":"A robustness study of calibration models for olive oil classification: Targeted and non-targeted fingerprint approaches based on GC-IMS","volume":"288","author":"Contreras","year":"2019","journal-title":"Food Chemistry"},{"issue":"8","key":"10.1016\/j.fochx.2024.101262_b0035","doi-asserted-by":"crossref","first-page":"893","DOI":"10.1080\/07373937.2017.1361439","article-title":"Red pepper (Capsicum annuum L.) drying: Effects of different drying methods on drying kinetics, physicochemical properties, antioxidant capacity, and microstructure","volume":"36","author":"Deng","year":"2018","journal-title":"Drying Technology"},{"key":"10.1016\/j.fochx.2024.101262_b0040","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2021.110385","article-title":"Geographical origin identification of two salmonid species via flavor compound analysis using headspace-gas chromatography-ion mobility spectrometry combined with electronic nose and tongue","volume":"145","author":"Duan","year":"2021","journal-title":"Food Research International"},{"issue":"7","key":"10.1016\/j.fochx.2024.101262_b0045","doi-asserted-by":"crossref","first-page":"3087","DOI":"10.1002\/jsfa.10341","article-title":"Changes in volatile flavor compounds of peppers during hot air drying process based on headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS)","volume":"100","author":"Ge","year":"2020","journal-title":"Journal of the Science of Food and Agriculture"},{"key":"10.1016\/j.fochx.2024.101262_b0050","doi-asserted-by":"crossref","first-page":"163","DOI":"10.1016\/j.foodres.2014.06.019","article-title":"Evaluation of carotenoid and capsaicinoid contents in powder of red chili peppers during one year of storage","volume":"65","author":"Giuffrida","year":"2014","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2024.101262_b0055","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2020.128129","article-title":"Impact of production and drying methods on the volatile and phenolic characteristics of fresh and powdered sweet red peppers","volume":"338","author":"Guclu","year":"2021","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2024.101262_b0060","doi-asserted-by":"crossref","first-page":"46","DOI":"10.1016\/j.jchromb.2018.09.011","article-title":"Characteristic volatiles fingerprints and changes of volatile compounds in fresh and dried tricholoma matsutake singer by HS-GC-IMS and HS-SPME-GC-MS","volume":"1099","author":"Guo","year":"2018","journal-title":"Journal of Chromatography B"},{"key":"10.1016\/j.fochx.2024.101262_b0065","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2019.124977","article-title":"Reduction of the polycyclic aromatic hydrocarbon levels in dried red peppers (Capsicum annuum L.) using heat pump-assisted drying","volume":"297","author":"Hwang","year":"2019","journal-title":"Food Chemistry"},{"issue":"40","key":"10.1016\/j.fochx.2024.101262_b0070","doi-asserted-by":"crossref","first-page":"8957","DOI":"10.1021\/acs.jafc.7b04105","article-title":"Formation of reactive intermediates, color, and antioxidant activity in the Maillard reaction of maltose in comparison to D-glucose","volume":"65","author":"Kanzler","year":"2017","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"12","key":"10.1016\/j.fochx.2024.101262_b0075","doi-asserted-by":"crossref","first-page":"4576","DOI":"10.1007\/s13197-020-04496-1","article-title":"The effect of different drying techniques and microwave finish drying on the powder properties of the red pepper powder (Capsicum annuum L.)","volume":"57","author":"Ko\u00e7","year":"2020","journal-title":"Journal of Food Science and Technology-Mysore"},{"key":"10.1016\/j.fochx.2024.101262_b0080","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2019.108757","article-title":"Mechanism of aroma compounds changes from sea cucumber peptide powders (SCPPs) under different storage conditions","volume":"128","author":"Li","year":"2020","journal-title":"Food Research International"},{"issue":"4","key":"10.1016\/j.fochx.2024.101262_b0085","doi-asserted-by":"crossref","first-page":"3402","DOI":"10.1016\/j.foodchem.2013.06.052","article-title":"The effect of cryogenic grinding and hammer milling on the flavour quality of ground pepper (Piper nigrum L.)","volume":"141","author":"Liu","year":"2013","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2024.101262_b0090","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2024.138550","article-title":"Characterisation of flavour profiles and microbial communities of fermented peppers with different fermentation years by combining flavouromics and metagenomics","volume":"443","author":"Liu","year":"2024","journal-title":"Food Chemistry"},{"issue":"2","key":"10.1016\/j.fochx.2024.101262_b0095","doi-asserted-by":"crossref","first-page":"623","DOI":"10.1016\/j.lwt.2015.06.042","article-title":"Evaluation of chemical profile and antioxidant activity of twenty cultivars from Capsicum annuum, Capsicum baccatum, Capsicum chacoense and Capsicum chinense: A comparison between fresh and processed peppers","volume":"64","author":"Loizzo","year":"2015","journal-title":"LWT-Food Science and Technology"},{"issue":"22","key":"10.1016\/j.fochx.2024.101262_b0100","doi-asserted-by":"crossref","first-page":"5612","DOI":"10.1021\/acs.jafc.8b01019","article-title":"Identification of cooked off-flavor components and analysis of their formation mechanisms in melon juice during thermal processing","volume":"66","author":"Luo","year":"2018","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.fochx.2024.101262_b0105","doi-asserted-by":"crossref","first-page":"691","DOI":"10.1016\/j.foodres.2017.07.068","article-title":"Impact of volatile composition on the sensorial attributes of dried paprikas","volume":"100","author":"Mart\u00edn","year":"2017","journal-title":"Food Research International"},{"issue":"9","key":"10.1016\/j.fochx.2024.101262_b0110","doi-asserted-by":"crossref","first-page":"3492","DOI":"10.1002\/jsfa.8868","article-title":"Effect of drying methods (microwave vacuum, freeze, hot air and sun drying) on physical, chemical and nutritional attributes of five pepper (Capsicum annuum var. annuum) cultivars","volume":"98","author":"Maurya","year":"2018","journal-title":"Journal of the Science of Food and Agriculture"},{"issue":"19","key":"10.1016\/j.fochx.2024.101262_b0115","doi-asserted-by":"crossref","first-page":"5402","DOI":"10.1021\/acs.jafc.9b07630","article-title":"Influence of pH and composition on nonenzymatic browning of shelf-stable orange juice during storage","volume":"68","author":"Pham","year":"2020","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"10","key":"10.1016\/j.fochx.2024.101262_b0120","doi-asserted-by":"crossref","first-page":"4220","DOI":"10.1021\/jf048302y","article-title":"Redox chemistry of red wine. quantification by an oscillating reaction of the overall antioxidant power as a function of the temperature","volume":"53","author":"Prenesti","year":"2005","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"45","key":"10.1016\/j.fochx.2024.101262_b0125","doi-asserted-by":"crossref","first-page":"13586","DOI":"10.1021\/acs.jafc.1c05638","article-title":"Impact of malt extract addition on odorants in wheat bread crust and crumb","volume":"69","author":"Rogner","year":"2021","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"4","key":"10.1016\/j.fochx.2024.101262_b0130","doi-asserted-by":"crossref","first-page":"504","DOI":"10.1016\/j.meatsci.2014.03.002","article-title":"Fatty acid composition, oxidation status and volatile organic compounds in \u201cColonnata\u201d lard from large white or cinta senese pigs as affected by curing time","volume":"97","author":"Serra","year":"2014","journal-title":"Meat Science"},{"key":"10.1016\/j.fochx.2024.101262_b0135","doi-asserted-by":"crossref","first-page":"110525","DOI":"10.1016\/j.lwt.2020.110525","article-title":"Baked red pepper (Capsicum annuum L.) powder flavor analysis and evaluation under different exogenous Maillard reaction treatment","volume":"139","author":"Song","year":"2021","journal-title":"LWT-Food Science and Technology"},{"issue":"17","key":"10.1016\/j.fochx.2024.101262_b0140","doi-asserted-by":"crossref","first-page":"6159","DOI":"10.1021\/jf061241e","article-title":"Technique for rapid, small-scale analysis of vitamin C levels in fruit and application to a tomato mutant collection","volume":"54","author":"Stevens","year":"2006","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"8","key":"10.1016\/j.fochx.2024.101262_b0145","doi-asserted-by":"crossref","first-page":"1366","DOI":"10.1007\/s11947-019-02297-9","article-title":"Correlation between volatile compounds and spiciness in domesticated and wild fresh chili peppers","volume":"12","author":"Taiti","year":"2019","journal-title":"Food and Bioprocess Technology"},{"key":"10.1016\/j.fochx.2024.101262_b0150","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodcont.2019.107050","article-title":"High-humidity hot air impingement blanching (HHAIB) efficiently inactivates enzymes, enhances extraction of phytochemicals and mitigates brown actions of chili pepper","volume":"111","author":"Wang","year":"2020","journal-title":"Food Control"},{"key":"10.1016\/j.fochx.2024.101262_b0155","doi-asserted-by":"crossref","first-page":"33","DOI":"10.1016\/j.meatsci.2019.05.011","article-title":"Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage","volume":"156","author":"Wen","year":"2019","journal-title":"Meat Science"},{"key":"10.1016\/j.fochx.2024.101262_b0160","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2020.109669","article-title":"Application of sensory evaluation, GC-ToF-MS, and E-nose to discriminate the flavor differences among five distinct parts of the Chinese blanched chicken","volume":"137","author":"Xu","year":"2020","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2024.101262_b0165","doi-asserted-by":"crossref","first-page":"101","DOI":"10.1016\/j.jfoodeng.2018.03.013","article-title":"Evolution and modeling of colour changes of red pepper (Capsicum annuum L.) during hot air drying","volume":"231","author":"Yang","year":"2018","journal-title":"Journal of Food Engineering"},{"key":"10.1016\/j.fochx.2024.101262_b0170","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2020.109943","article-title":"Potential correlation between volatiles and microbiome of Xiang xi sausages from four different regions","volume":"139","author":"Yu","year":"2021","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2024.101262_b0175","doi-asserted-by":"crossref","first-page":"51","DOI":"10.1016\/j.jfoodeng.2018.08.002","article-title":"Cold plasma pretreatment enhances drying kinetics and quality attributes of chili pepper (Capsicum annuum L.)","volume":"241","author":"Zhang","year":"2019","journal-title":"Journal of Food Engineering"}],"container-title":["Food Chemistry: X"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157524001494?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157524001494?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,1,23]],"date-time":"2026-01-23T17:13:12Z","timestamp":1769188392000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S2590157524001494"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,6]]},"references-count":35,"alternative-id":["S2590157524001494"],"URL":"https:\/\/doi.org\/10.1016\/j.fochx.2024.101262","relation":{},"ISSN":["2590-1575"],"issn-type":[{"value":"2590-1575","type":"print"}],"subject":[],"published":{"date-parts":[[2024,6]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Effects of different hot-air drying methods on the dynamic changes in color, nutrient and aroma quality of three chili pepper (Capsicum annuum L.) varieties","name":"articletitle","label":"Article Title"},{"value":"Food Chemistry: X","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fochx.2024.101262","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2024 The Authors. Published by Elsevier Ltd.","name":"copyright","label":"Copyright"}],"article-number":"101262"}}