Food and Fermentation Industries >

2023 , Vol. 49 >Issue 19: 296 - 303

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036204

Analysis of volatile components and key aroma substances in the fermentation process of traditional chopped pepper based on HS-SPME-GC-MS

  • HE Xufeng ,
  • YI Liangjian ,
  • ZHENG Rong ,
  • WANG Shengkai ,
  • ZHOU Xiangde ,
  • XIONG Shuang ,
  • HUANG Xiaolan ,
  • RAN Guangrong
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  • 1(Chongqing Wanzhou Food and Drug Inspection Institute, Chongqing 404100, China)
    2(Chongqing Wanzhou District Banshen Brewing Co. Ltd., Chongqing 404130, China)

Received date: 2023-05-21

  Revised date: 2023-06-20

  Online published: 2023-11-01

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Abstract

To explore the composition of volatile components and key aroma substances in traditional chopped peppers during fermentation, qualitative and quantitative analysis were taken on volatile components in chopped peppers, by headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS). In total, 106 kinds of volatile components were detected in chopped peppers, including 38 kinds of alkenes, 22 kinds of esters, 10 kinds of alcohols, 7 kinds of aldehydes, 15 kinds of sulfides, and 14 kinds of others (including ethers, ketones, phenols, acids, alkanes). Among that, 66 components were detected throughout the fermentation stage. There were differences in the types and contents of volatile components in chopped peppers with different fermentation times. The volatile components increased from 82 to 93, and the content of some components changed significantly, but the content of alkenes was still the highest throughout the fermentation stage, followed by sulfides and esters. Through the odor activity value (OAV), 30 key aroma substances were found, and large differences exist in the types and OAV of key aroma substances in each fermentation stage, 23 key aroma components were detected in each fermentation stage. β-Ionone, trans-2,4-decadienal, dimethyl trisulfide, myrcene, β-phellandrene contribute the most to the aroma. The changes in the types and contents of key aroma substances changed the aroma of chopped peppers, and the aroma changed from woody, fruity, and floral to woody and fruity with spicy and garlic. The results can provide scientific basis for the quality improvement and standardized production of chopped pepper.

Key words： traditional chopped pepper; solid-phase microextraction; gas chromatography-mass spectrometry; volatile components; aroma substance

Cite this article

HE Xufeng , YI Liangjian , ZHENG Rong , WANG Shengkai , ZHOU Xiangde , XIONG Shuang , HUANG Xiaolan , RAN Guangrong . Analysis of volatile components and key aroma substances in the fermentation process of traditional chopped pepper based on HS-SPME-GC-MS[J]. Food and Fermentation Industries, 2023 , 49(19) : 296 -303 . DOI: 10.13995/j.cnki.11-1802/ts.036204

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