ArticleFoods (Basel, Switzerland)2026
Effects of Different Chili Pepper Varieties on the Quality and Microbial Diversity of Spontaneously Fermented Chili Paste.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
This study investigated how three chili pepper varieties (Huanggong, millet, and long slender) affect fermentation dynamics, flavor formation, and microbial succession in spontaneously fermented chopped chili. Physicochemical analyses, sensory evaluation, GC-MS, electronic tongue analysis, and high-throughput sequencing were employed to characterize quality attributes, volatile flavor profiles, and microbial structures during the process. The results demonstrated that chili pepper variety significantly influenced fermentation behavior (pH range: 4.07-4.26; total acidity: 5.68-7.69 g/kg) and quality. Distinct differences were observed in acidification patterns, substrate utilization, sensory characteristics, and optimal fermentation stages Volatile flavor analysis revealed that chopped chili peppers produced from different varieties exhibited differentiated aroma profiles while sharing a common flavor framework composed of several key aroma-active compounds. Microbial community analysis indicated that the chili pepper variety drove distinct microbial succession patterns during the process, and dominant microbial groups showed significant correlations with the formation of specific flavor compounds. Overall, these findings demonstrate that chili pepper variety regulates flavor and quality formation in chopped chili peppers by modulating microbial community structure and metabolic activity, providing a scientific basis for raw material selection and targeted flavor control in fermented chili products. A total of 63-68 volatile compounds were identified across varieties, with OAV > 1 for 11-24 compounds. Three biological replicates were analyzed per time point.
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