ArticleFoods (Basel, Switzerland)2022
Effects of Brines and Containers on Flavor Production of Chinese Pickled Chili Pepper (
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 29 citations in OpenAlex.
- Aged Pickle Brine Influences Flavor and Bacteria Characteristics of Pickled Chili Peppers.Foods (Basel, Switzerland) · 2026Article
- Effects of beer addition on the fermentation quality and flavor development of pickled peppers.Food chemistry: X · 2025Article
- Characterization of key aroma-active compounds in fermented chili pepper (Food chemistry: X · 2024Article
- Effect of salt concentration on the quality and microbial community during pickled peppers fermentation.Food chemistry: X · 2024Article
- The dawn of ethnomicrobiology: an interdisciplinary research field on interactions between humans and microorganisms.Journal of ethnobiology and ethnomedicine · 2024Review
- Advancing Insights into Probiotics during Vegetable Fermentation.Foods (Basel, Switzerland) · 2023Review
- Effect of Sichuan Pepper (Molecules (Basel, Switzerland) · 2023Article
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
Abstract
The effects of (fresh/aged) brine and (pool/jar) containers on the flavor characteristics of pickled chili peppers were investigated based on a multivariate analysis integrated with kinetics modeling. The results showed that the effect of brine on organic acid, sugar, and aroma was more dominant than that of containers, while free amino acids production was more affected by containers than brines. Chili pepper fermented using aged brine exhibited higher acidity (3.71−3.92) and sugar (7.92−8.51 mg/g) than that using fresh brine (respective 3.79−3.96; 6.50−9.25 mg/g). Besides, chili peppers fermented using pool containers showed higher free amino acids content (424.74−478.82 mg/100 g) than using a jar (128.77−242.90 mg/100 g), particularly with aged brine. As for aroma, the number of volatiles in aged brine was higher (88−96) than that in fresh brine (76−80). The contents of the esters, alcohols, and ketones were significantly higher in the aged brine samples than those in fresh brine (p < 0.05), while terpenes in chili pepper fermented using the pool were higher than those using the jar. In general, jar fermentation with aged brine contributed more flavor to pickled chili peppers than other procedures.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.