Changes in Quality and Flavor of Chopped Chili Peppers in Ceramic Jars during Fermentation
In order to investigate changes in the quality, flavor and major aroma components of pickled chilies in ceramic jars during fermentation, this study used headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) to analyze the volatile substances of pick...
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China Food Publishing Company
2025-02-01
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-3-019.pdf |
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| author | WANG Hongwei, LIU Hongjuan, QIN Yeyou, XU na, HU Jialiang, YUAN Xiao, LIU Yang, JIANG Liwen |
| author_facet | WANG Hongwei, LIU Hongjuan, QIN Yeyou, XU na, HU Jialiang, YUAN Xiao, LIU Yang, JIANG Liwen |
| author_sort | WANG Hongwei, LIU Hongjuan, QIN Yeyou, XU na, HU Jialiang, YUAN Xiao, LIU Yang, JIANG Liwen |
| collection | DOAJ |
| description | In order to investigate changes in the quality, flavor and major aroma components of pickled chilies in ceramic jars during fermentation, this study used headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) to analyze the volatile substances of pickled chilies in ceramic jars from a certain producer after storage for 1–5 years and determined their physicochemical indexes and total bacterial counts. The results showed that the levels of soluble salt-free solids, total acids, total esters, amino nitrogen and total colony count of chopped chili peppers kept changing with storage time, and the quality and aroma kept improving in the first three years, and then the quality declined in the fourth year. A total of 112 volatile compounds were detected, including 22 acids, 12 alcohols, 36 esters, 5 ketones, 9 aldehydes, 5 phenols, 18 hydrocarbons, and 5 other compounds. The volatile composition and content varied with storage time, and 36 volatile compounds with odor activity values (OAVs) greater than 1 were found, which played an important role in the overall aroma of chopped chili peppers. Among them, linalool and methyl salicylate, ethyl salicylate, 4-ethyl-2-methoxyphenol were common to all samples. The samples stored for 1–3 years were superior in terms of organoleptic quality, physicochemical properties and volatile components, while those stored for more than 3 years had a strong aroma but poorer texture. |
| format | Article |
| id | doaj-art-d7d67c02ae7649639bd956b3a4a92d88 |
| institution | Kabale University |
| issn | 1002-6630 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj-art-d7d67c02ae7649639bd956b3a4a92d882025-02-05T09:08:33ZengChina Food Publishing CompanyShipin Kexue1002-66302025-02-0146316917810.7506/spkx1002-6630-20240415-133Changes in Quality and Flavor of Chopped Chili Peppers in Ceramic Jars during FermentationWANG Hongwei, LIU Hongjuan, QIN Yeyou, XU na, HU Jialiang, YUAN Xiao, LIU Yang, JIANG Liwen0(1. School of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; 2. Hunan Jinshankoufu Food Co. Ltd., Changde 415700, China; 3. Hunan Tantanxiang Food Technology Co. Ltd., Changsha 410300, China; 4. GRG Metrology and Test (Hunan) Co. Ltd., Changsha 410013, China)In order to investigate changes in the quality, flavor and major aroma components of pickled chilies in ceramic jars during fermentation, this study used headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) to analyze the volatile substances of pickled chilies in ceramic jars from a certain producer after storage for 1–5 years and determined their physicochemical indexes and total bacterial counts. The results showed that the levels of soluble salt-free solids, total acids, total esters, amino nitrogen and total colony count of chopped chili peppers kept changing with storage time, and the quality and aroma kept improving in the first three years, and then the quality declined in the fourth year. A total of 112 volatile compounds were detected, including 22 acids, 12 alcohols, 36 esters, 5 ketones, 9 aldehydes, 5 phenols, 18 hydrocarbons, and 5 other compounds. The volatile composition and content varied with storage time, and 36 volatile compounds with odor activity values (OAVs) greater than 1 were found, which played an important role in the overall aroma of chopped chili peppers. Among them, linalool and methyl salicylate, ethyl salicylate, 4-ethyl-2-methoxyphenol were common to all samples. The samples stored for 1–3 years were superior in terms of organoleptic quality, physicochemical properties and volatile components, while those stored for more than 3 years had a strong aroma but poorer texture.https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-3-019.pdfchopped chili peppers in ceramic jar; quality and flavor; headspace solid-phase microextraction; gas chromatography-mass spectrometry |
| spellingShingle | WANG Hongwei, LIU Hongjuan, QIN Yeyou, XU na, HU Jialiang, YUAN Xiao, LIU Yang, JIANG Liwen Changes in Quality and Flavor of Chopped Chili Peppers in Ceramic Jars during Fermentation Shipin Kexue chopped chili peppers in ceramic jar; quality and flavor; headspace solid-phase microextraction; gas chromatography-mass spectrometry |
| title | Changes in Quality and Flavor of Chopped Chili Peppers in Ceramic Jars during Fermentation |
| title_full | Changes in Quality and Flavor of Chopped Chili Peppers in Ceramic Jars during Fermentation |
| title_fullStr | Changes in Quality and Flavor of Chopped Chili Peppers in Ceramic Jars during Fermentation |
| title_full_unstemmed | Changes in Quality and Flavor of Chopped Chili Peppers in Ceramic Jars during Fermentation |
| title_short | Changes in Quality and Flavor of Chopped Chili Peppers in Ceramic Jars during Fermentation |
| title_sort | changes in quality and flavor of chopped chili peppers in ceramic jars during fermentation |
| topic | chopped chili peppers in ceramic jar; quality and flavor; headspace solid-phase microextraction; gas chromatography-mass spectrometry |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-3-019.pdf |
| work_keys_str_mv | AT wanghongweiliuhongjuanqinyeyouxunahujialiangyuanxiaoliuyangjiangliwen changesinqualityandflavorofchoppedchilipeppersinceramicjarsduringfermentation |