Effects of Thermal Treatments on the Physicochemical and Flavor Profiles of Chili Powders and Their Derived Chili Oils

Current research on chili powder and oil has predominantly focused on cultivar selection and oil temperature, while the impact of thermal pretreatment methods on their quality and flavor profiles remains underexplored. In this study, the flavor profiles of raw untreated, stir-fried, oven-baked, and microwaved chili powders (RC, SC, OC, and MC) and their cor- responding chili oils obtained through secondary flavor activation (RCO, SCO, OCO, and MCO) were analyzed using E-nose, GC-IMS,...