To investigate the effects of fermentation technology on the quality of chili sauce, this study screened 12 lactic acid bacteria strains for chili sauce fermentation based on extensive previous literature research and preliminary experimental data.The acid-producing characteristics of chili sauce fermented by different strains were evaluated, and the differences in the types of volatile flavor compounds were analyzed using GC-MS.Combined with the acid-producing and flavor profiles, strains with superior fermentation performance were selected.Based on the screening results, a single-factor experiment combined with the Box-Behnken response surface methodology was further employed to systematically analyze the effects of mixed strain ratio, fermentation time, and inoculation amount on the total acid content and pH value of fermented chili sauce.Additionally, the flavor characteristics of fermented chili sauce were analyzed using an electronic nose combined with human sensory evaluation.The results showed that among the 12 lactic acid bacteria strains, Lactobacillus paracasei CCFM1074, Lactiplantibacillus plantarum Lp-G18, and Lactobacillus helveticus RE-78 exhibited excellent acid-producing capacity, after 5 days of fermentation, the pH value of chili sauce rapidly decreased from 4.50 to approximately 3.85, and the total acid content increased from 1 g/100 g to 2.8 g/100 g.Lactobacillus gasseri LG-G12 produced the highest number of volatile flavor compounds (73 types).Through single-factor experiments and response surface optimization, the optimal fermentation conditions for the 4 selected strains were determined as follows:mixed strain ratio of 2∶2∶3∶1, inoculation amount of 0.076%, and fermentation time of 6 days.Under these conditions, the product showed appropriate total acid content (2.95±0.05) g/100 g and stable pH (3.8±0.03).E-nose analysis (principal component analysis and aroma radar chart) was performed on three samples:unfermented chili sauce, chili sauce fermented under the optimal conditions, and traditionally fermented chili sauce (3 months).The results indicated significant differences in the composition of volatile flavor compounds among the three samples, with distinct clustering separation.Characteristic flavor compounds (e.g., esters and acids) exhibited regular changes during the fermentation process. Sensory evaluation showed that the flavor of chili sauce fermented by the optimized process was relatively close to that of traditionally fermented chili sauce.This study provides technical and theoretical support for the industrial production and directional flavor regulation of fermented chili sauce.
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