ArticleFood chemistry: X2024
Characterization of key aroma-active compounds in fermented chili pepper (
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
11 citing papers in PubMed.
- Synergistic improvement of flavor development in fermented chili paste through microbial co-fermentation and enzymatic hydrolysis.Food chemistry: X · 2026Article
- Aged Pickle Brine Influences Flavor and Bacteria Characteristics of Pickled Chili Peppers.Foods (Basel, Switzerland) · 2026Article
- Integrated volatile and non-volatile metabolomics reveal aroma chemotypes in Capsicum cultivars.Food chemistry: X · 2026Article
- Analysis of quality characteristics and key aroma compounds variation in different Ming pepper varieties during ripening process.Food chemistry: X · 2026Article
- Flavoromics integrated with machine learning to elucidate key aroma compounds in aroma-directed chili peppers and predict sensory quality.Current research in food science · 2026Article
- Comparative study on flavor metabolites in different components of dried chili and fermented chili: whole chili, chili pericarp and chili seed.Food chemistry: X · 2025Article
- Comprehensive flavor characterization and fingerprint construction of fermented pepper.Food chemistry: X · 2025Article
- Sensory score prediction and key aroma compounds characterization in fermented chopped pepper.Food chemistry: X · 2025Article
- Impact of different drying methods on the quality and flavor of two chili peppers (Food chemistry: X · 2025Article
- Mining of characteristic microbes and qualities in pickled and salted chili peppers through integrated analysis.NPJ science of food · 2025Article
- Impact of pepper varieties on microbial succession and correlation with physicochemical properties and volatile compounds during pickled pepper fermentation.Food chemistry: X · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aroma profile of fermented chili pepper was analyzed using gas chromatography-mass spectrometry (GC-MS) coupled with chromatography-olfactometry (GC-O). A total of 19 aroma-active compounds were detected, exhibiting aroma intensities spanning from 1.8 to 4.2. And 12 aroma-active compounds were determined as pivotal odorants through odor activity value (OAV) calculation. Concentrations of these aroma-active compounds were quantified and subsequently employed in reconstructing the aroma profile of fermented chili pepper. Quantitative descriptive sensory analysis and electronic nose analysis proved that the aroma profile of fermented chili pepper was basically reconstituted. Omission experiments confirmed that methyl salicylate, linalool, 2-methoxy-3-isobutylpyrazine, and phenylethyl alcohol were the key aroma-active compounds of fermented chili pepper. Moreover, the perceptual interactions between the key aroma-active compounds were investigated. It was found that methyl salicylate masked the floral aroma, while phenylethyl alcohol had an additive effect on the aroma of linalool and 2-methoxy-3-isobutylpyrazine.
Indexed as
Identifiers
What OpenQuestion holds
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.