Flavor Quality Improvement by Low-salt Inoculation Fermentation of Chili Peppers
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Abstract:
A large amount of salted chili pepper water is produced after desalination in high-salt chili pepper processing. This pollutes the environment and causes loss of nutrients from the chili peppers themselves. Medium- or low-salt chili pepper fermentation is considered the future direction and focus of the development of chili pepper processing technology. In this study, Lactobacillus plantarum and Meyerozyma guilliermondii were used for low-salt fermentation at a salinity of 8% (m/m). The physical and chemical indices, such as pH and total acid, reducing sugar, and amino acid nitrogen content were determined, as well as the sensory evaluation scores. The organic acid content was determined using high performance liquid chromatography. The volatile aromatic substances were determined using headspace solid phase microextraction-gas chromatography mass spectrometry. The flavor quality of chili peppers naturally fermented at room temperature, naturally fermented at 32 ℃ , fermented at a salinity of 18% (m/m) (supplied by company X), and subjected to inoculated fermentation at 32 ℃ were compared and analyzed using cluster analysis and principal component analysis. The results show that the overall sensory scores of the fermented chili peppers provided by company X and the inoculated fermented chili peppers were 90.81 and 88.80 points, respectively, and their total acid content was 0.62 and 0.74 g/100 g, respectively. The fermented chili pepper products of Company X contained low organic acid content, and the lactic acid content in the inoculated fermented peppers was higher. There were significant differences in the volatile aromatic substances among the different fermented peppers (P<0.05). Specifically, acids (51.62%) and esters (33.46%) accounted for the highest proportion of volatile aromatic substances in the fermented chili peppers from company X. Meanwhile, esters (40.77%), acids (19.84%), and alcohols (12.75%) accounted for the highest proportion of volatile aromatic substances in the inoculated fermented chili peppers. Alkanes (31%) and esters (16.29%~18.10%) accounted for the highest proportion in the natural fermentation groups. Principal component analysis revealed that the inoculated fermented peppers contained the most key aromatic substances, mainly providing lactic acid and floral-fruity flavors. The stains used in this study can be used as a basis for low-salt inoculated fermentation of chili peppers.
