Abstract: Chopped peppers were fermented using self-screened Lactobacillus fermentum, Lactobacillus acidophilus, and Lactobacillus plantarum, their physicochemical properties and texture were characterized, and the differences among the volatile organic compounds (VOC) were measured and compared by HS-SPME-GC-MS. The results showed that the mixed-culture fermentation using L. fermentum, L. acidophilus, L. plantarum significantly increased the total acid, soluble protein, soluble solids and total phenol content of chopped peppers. A total of 71 VOCs of nine types were identified. Compared with natural fermentation, the content of olefins increased the most after mixed fermentation, and the types of esters were the most abundant; The types and contents of VOC in different combinations were significantly different; the types and contents of esters, alkenes and ketones produced by fermentation using self-screened Lactobacillus alone are relatively abundant and high; After mixed-culture fermentation using L. plantarum and Lactobacillus acidophilus, the content of ethyl heptanoate, ethyl caprate, methyl palmitate, α-terpineol, n-decanoic acid, propionic acid, cumaldehyde, and hexanal are higher than other experimental groups, but the total VOC content and number of types are lower than the other two groups; The content of esters and acids in the three mixed fermentations increased the most. Among them, ethyl benzoate, amyl acetate, β-cerinene, D-limonene, terpinene, amylin, linalool, and cis-linoleum increased the most. The contents of acid, caprylic acid and caproic acid were significantly higher than those of other groups. Sensory analysis showed that the mixture of the three strains significantly enhanced the lemon and orange fruity, pine wood and lactic acid flavors of chopped peppers, while reducing the bitterness. These different aroma components constitute the unique flavor of chopped peppers. In summary, fermentation using self-screened L. fermentum, L. acidophilus, and L. plantarum led to significantly increased types and contents of aroma components, and effectively improved the taste and flavor of chopped peppers.
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