在这项研究中,彻底比较了从四个品种中获得的新鲜和陈酿发酵辣椒的风味特征。通过风味组学(二维气相色谱-飞行时间质谱)检测了发酵辣椒样品中的385种挥发性化合物。随着发酵的进行,挥发性化合物的数量和总浓度都发生了变化,与酯,酒精,酸,萜类化合物,硫化合物,和funans增加,而碳氢化合物和苯减少。与新鲜的发酵辣椒相反,老化的发酵样品表现出较低的pH值,总糖,和辣椒素类物质,但有机酸和游离氨基酸含量较高。此外,通过多元统计分析揭示了陈酿辣椒的具体差异和特征香气物质。总的来说,筛选出64种挥发物作为差异化合物。此外,黄公胶样品具有最丰富的差异挥发物和气味活性值>1的化合物,具有果味,花卉,和轻微的酚类气味。相关分析表明,23种关键香气化合物的水平(例如,2-甲基丁酸乙酯,1-丁醇,和戊酸乙酯)与Asp呈显着正相关,Glu和5种有机酸。相比之下,pH值与总糖呈负相关。总的来说,陈化对发酵辣椒的风味属性有重要贡献。
The flavor profiles of fresh and aged fermented peppers obtained from four varieties were thoroughly compared in this study. A total of 385 volatile compounds in fermented pepper samples were detected by flavoromics (two-dimensional gas chromatography-time-of-flight mass spectrometry). As fermentation progressed, both the number and the total concentration of volatile compounds changed, with esters, alcohols, acids, terpenoids, sulfur compounds, and funans increasing, whereas hydrocarbons and benzenes decreased. In contrast to the fresh fermented peppers, the aged fermented samples exhibited lower values of pH, total sugars, and capsaicinoids but higher contents of organic acids and free amino acids. Furthermore, the specific differences and characteristic aroma substances among aged fermented peppers were unveiled by multivariate statistical analysis. Overall, 64 volatiles were screened as differential compounds. In addition, Huanggongjiao samples possessed the most abundant differential volatiles and compounds with odor activity values > 1, which were flavored with fruity, floral, and slightly phenolic odors. Correlation analysis demonstrated that the levels of 23 key aroma compounds (e.g., ethyl 2-methylbutyrate, 1-butanol, and ethyl valerate) showed a significantly positive correlation with Asp, Glu and 5 organic acids. By contrast, there is a negative association between the pH value and total sugar. Overall, aging contributed significantly to the flavor attributes of fermented peppers.