Work

Comparative study on flavor metabolites in different components of dried chili and fermented chili: whole chili, chili pericarp and chili seed

Year: 2025

Type: article

Abstract: This study analyzed the flavor metabolites in different components (whole chili, chili pericarp, and chili seed) of dried chili and fermented chili using multiple techniques. The results demonstrated that different processing methods have a significant impact on flavor metabolites: Dried chili group retained higher levels of phenols, aromatics, acids, and alkanes; fermented chili group facilitated the accumulation of alcohols, esters, as well as lignin and amino acids. Additionally, chili seeds in both types of chili took esters as the primary flavor-contributing, this implies that chili seeds can be developed and utilized as a characteristic flavor component. Notably, phenylalanine metabolism, secondary metabolite biosynthesis and flavonoid biosynthesis are key metabolic pathways for flavor formation. This study aims to reveal the flavor differences between the two types of chilis and clarify the flavor contribution of different components, providing a theoretical basis for the flavor regulation of chili products and their product upgrading • The main flavor metabolites of dried chili are acids, alkanes and phenols. • The flavor metabolites in fermented chili are dominated by alcohols, esters and amino acids. • The characteristic flavor metabolites in chili seeds are the most abundant. • Phenylalanine metabolism and flavonoid biosynthesis are the key metabolic pathways in chili seeds.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.103340

Authors: Ling Chen, Yingchun Mu, Wei Su, Yu Jiao, Linzhu Li, Huayan Luo

Institution: Guizhou University

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,330