发酵辣椒即利用微生物在厌氧条件下的分解作用产生各种代谢产物，经过一系列的生物化学变化及物理变化，形成的具有独特发酵风味的辣椒制品。发酵辣椒作为一种传统的辣椒制品，香辣酸脆，开胃可口，符合大众口味，但由于传统自然发酵菌群不明、结果不可控等因素，接种发酵成为目前研制发酵辣椒的热点方法，更是制备具有优良风味的发酵辣椒的关键。该研究介绍了发酵辣椒中的微生物多样性及其检测方法，总结了发酵辣椒中的风味物质，经综合分析得：发酵辣椒中的微生物以乳酸杆菌属和酵母菌属为主，产生酯类、醇类、酸类、烯烃类、醛类等众多复杂的香气成分，烷烃类、烯烃类和萜醇类物质在未发酵成熟的辣椒中是主要呈香物质，同样是辣椒发酵后的部分香气成分，赋予了发酵辣椒独特的花香、果香等香气特征。该研究重点阐述了影响发酵辣椒中风味物质的因素，主要包括发酵原料、发酵方法、发酵菌种、发酵盐度、发酵温度、发酵时间等几个方面，其中发酵原料、发酵菌种以及发酵盐度对于发酵辣椒风味的生成至关重要，此外，该研究还指出了目前研究过程中存在的问题及对未来的展望，以期为发酵辣椒工业化发展提供理论基础。

The fermented pepper is a kind of pepper product with unique fermentation flavor, which is produced via decomposition by microorganisms under anaerobic conditions to produce various metabolites then undergoing a series of biochemical and physical changes,. As a traditional pepper product, fermented pepper is aromatic, spicy, sour, crispy, appetizing and delicious, which meet the public taste. However, due to factors such as unknown microbial communities and uncontrollable production results related to traditional natural fermentation, at present inoculation fermentation has become a hot method for the development of fermented pepper, which is also the key to preparing fermented pepper with excellent flavor. In this paper, the microbial diversity and associated detection methods of fermented capsicum are introduced, and the flavor substances of fermented pepper are summarized. Comprehensive analyses revealed that Lactobacillus and yeast are the main microorganisms in the fermented pepper, which produce many complex aroma components such as esters, alcohols, acids, alkenes and aldehydes. Alkanes, alkenes and terpene alcohols are the main aromatic substances in unfermented and mature peppers, which are also part of the aroma components after fermentation, giving fermented peppers unique aroma characteristics such as floral aroma and fruity aromas. This paper place an emphasis on the factors affecting the flavor substances of the fermented pepper, including raw materials for fermentation, fermentation method, fermentation strain(s), salinity for fermentation, fermentation temperature and fermentation time, among which, raw materials, strains and salinity are very important for the generation of fermented pepper flavor. In addition, the existing problems in the current research process and the prospects for the future are pointed out in this paper, in order to provide a theoretical basis for the industrial development of fermented pepper.

湖南省重点研发计划项目（2021NK2014）；湖南省研究生创新科研项目（CX20220683）；长沙市自然科学基金资助项目（kq2202224）；湖南农业大学研究生创新科研项目（2021.63）；湖南农业大学第三批重大科研项目（创新团队培育工程2019）；湖南农业大学“双一流”学科建设项目（SYL2019061）