ArticleFoods (Basel, Switzerland)2023
Physicochemical and Sensory Evaluation Data to Drive the Development of a Green Chili Pepper Hot Sauce from Unexploited Raw Materials.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- A Study on the Analysis of Microbial Community Characteristics and the Regulation of Safety and Flavor Composition in Homemade Fermented Chili Peppers via Ultrasound-Assisted Fermentation.Journal of food science · 2026Article
- Effects of ginger on microbial succession and flavor formation during Zao Chili fermentation.Food chemistry: X · 2026Article
- Consumer Insights to Eco-Design a Hot Sauce: Understanding Household Use for Product Optimization through Focus Groups and a Home-Use-Test Study.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
5 authors.
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Abstract
The present study shows the set of analyses conducted during the development of a hot chili pepper sauce to valorize green peppers usually discarded in the Espelette region (France). A traditional production process was used as the inspiration for product development, and two different fermentation processes were assessed and characterized by measuring pH, sugar content, instrumental color, volatile composition, and conducting sensory (discriminant test) and microbiological analyses (total plate count). Significant differences were observed among pepper mash samples with respect to their physicochemical characteristics, but the products were considered similar from a sensory standpoint. Both sensory and physicochemical tests suggested that the ingredients added to make the sauces were determinant and had a higher impact on the organoleptic profile of the final product than the fermentation process. Finally, a Napping
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