The analysis of peppers for flavor profiles and food volatiles is not new. With a wide array of varieties, peppers find uses in not just food markets, but also pharmaceutical and cosmetic industries. Analyzing peppers isn't new. Finding ways to increase the sustainability and "green" qualities of those analyses, however, is an ongoing challenge, and one that Micaela Galletta, Mariosimone Zoccali, Donato Creti, Luigi Mondello, and Peter Q. Tranchida tackled in a recent study published in Green Analytical Chemistry.
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