ArticleFood science & nutrition2020
Changes in volatile compounds of fermented minced pepper during natural and inoculated fermentation process based on headspace-gas chromatography-ion mobility spectrometry.
Article in Food science & nutrition, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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11 citing papers in PubMed.
- Multi-omics and machine learning reveal the mechanisms underlying cultivar-driven flavor differentiation in fermented ciba chili.Food chemistry: X · 2026Article
- From pungency perception to consumer preference: The driving role of alkylamide compounds inFood chemistry: X · 2026Article
- Lactiplantibacillus plantarum-mediated modulation of volatile flavor and quality in low-salt spontaneously fermented yellow capsicum sauce.NPJ science of food · 2026Article
- Real-time mildew detection and gradation in simulated containerized soybeans: Insights from GC-IMS analysis of mVOCs and VOCs.Food science & nutrition · 2024Article
- Effect of Capsaicin Stress on Aroma-Producing Properties ofMolecules (Basel, Switzerland) · 2023Article
- Exploring the Profile Contributions inMolecules (Basel, Switzerland) · 2023Article
- Effect of Sichuan Pepper (Molecules (Basel, Switzerland) · 2023Article
- Aroma profiles of sweet cherry juice fermented by different lactic acid bacteria determined through integrated analysis of electronic nose and gas chromatography-ion mobility spectrometry.Frontiers in microbiology · 2023Article
- Microbial succession and its correlation with the dynamics of volatile compounds involved in fermented minced peppers.Frontiers in nutrition · 2022Article
- Changes in Phenols, Polysaccharides and Volatile Profiles of Noni (Molecules (Basel, Switzerland) · 2021Article
- Changes in volatile compounds of fermented minced pepper during natural and inoculated fermentation process based on headspace-gas chromatography-ion mobility spectrometry.Food science & nutrition · 2020Article
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7 authors.
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Abstract
Changes in volatile compounds of fermented minced pepper (FMP) during natural fermentation (NF) and inoculated fermentation (IF) process were analyzed by the headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). A total of 53 volatile compounds were identified, including 12 esters, 17 aldehydes, 13 alcohols, four ketones, three furans, two acids, one pyrazine, and one ether. Generally, fermentation time played an important role in volatile compounds of FMP. It was found that most esters, aldehydes, and alcohols obviously decreased with the increase in fermentation time, including isoamyl hexanoate, methyl octanoate, gamma-butyrolactone, phenylacetaldehyde, methional, and E-2-hexenol. Only a few volatile compounds increased, especially for 2-methylbutanoic acid, 2-methylpropionic acid, linalool, ethanol, and ethyl acetate. However, no significant difference in volatile compounds was found between NF and IF samples at the same fermentation time. In addition, the fermentation process in all samples was well discriminated as three stages (0 days; 6 day; and 12, 18, and 24 days), and all volatile compounds were divided into two categories (increase and decrease) based on principal component analysis and heat map.
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