In this research, chili sauce with different varieties of pepper in Zunyi were investigated for their fermentation characteristics in physio-chemical indicators, organic acids, amino acids, and volatile components, in order to provide a basis for the effective utilization of special pepper varieties and the improvement of the pepper processing industry chain in Zunyi. The results showed that the amino acid nitrogen, color, carotenoids, and capsaicin content in five kinds of chili sauce with different varieties of pepper were significantly different (P<0.05). There were no significant differences in pH, total acid, reducing sugar, and nitrite content among the chili sauces. The content of organic acids in chili sauce with different varieties of pepper was malic acid (40.2%-48.9%). The taste activity value (TAV) analysis results showed that the savory amino acids were the main amino acids of fermented chili sauce. A total of 152 volatile components were detected in all chili sauce, and the content and types of volatile components varied greatly. Twenty-three kinds of key aroma components were identified, with odor activity value >1, among them, methyl salicylate, D-limonene, geraniol, and α-ionone were the common volatile components. Overall, the Zunla-7 and Zidantou with low spiciness were suitable for development and compounding of low spiciness products. Chaotian pepper and Erjingtiao had high spiciness, rich composition of volatile substances, and organic acid content, which is more suitable for the raw materials for processing pickled peppers and chopped peppers. Niujiao pepper has moderate spiciness, bright color, the highest free amino acid content, (4 386.65±141.09) mg/kg, and volatile components, (20 496.95±3 984.51) μg/kg, so it is more suitable for the development and utilization of traditional fermented chili sauce.
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