Contribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauce

Abstract

BACKGROUND Three yeast strains with probiotic potential, Hanseniaspora opuntiae, Pichia kudriavzevii, and Wickerhamomyces anomalus were inoculated in the fermentation of Guajillo chilli pepper (Capsicum annuum L.) sauce, and the different aroma profiles were investigated. Using headspace solid‐phase microextraction‐gas chromatography‐mass spectrometry (HS‐SPME‐GC‐MS) analysis and gas chromatography‐olfactometry (GCO), flavour compound production was evaluated during the fermentation of the Guajillo chilli pepper sauces. RESULTS A total of 78 volatile compounds were identified during the yeast fermentation of the sauce. Most aldehydes and terpenes detected were present at the beginning of the fermentation, indicating a Guajillo chilli pepper origin. Among the 34 active aroma compounds detected by GCO, propanoic acid (cheesy), 3‐methylbutanoic acid (sharp, cheese), ethyl 2‐methylbutanoate (fruity), and 6‐methyl‐5‐hepten‐2‐one (strong, citrus) were identified as key aroma contributors produced by the inoculation of the yeasts. A different aroma profile was produced by probiotic yeast. Hanseniaspora opuntiae produced an aroma profile with herbal and green notes based on high production of aldehydes, ketones, and acetic acid. Pichia kudriavzevii and W. anomalus produced fruity, green‐herbal, and cheesy notes based on ester compounds, alcohol and branched‐chain acids production although, the production of propanoic acid by W. anomalus increased the cheesy character in the sauces. CONCLUSION The aroma profile of fermented chilli pepper sauces depends not only on the chili pepper varieties used but also on the fermentation process as a source of aroma compounds. The use of probiotic yeast can be used to improve and diversify the aroma profile of fermented chilli pepper sauces. © 2020 Society of Chemical Industry

Phytochemical constituents and biological properties of domesticated capsicum species: a review

“…The aroma is one of the most important indicators to determine the quality of capsicum and changes according to the variety, ripening stages, and storage method [32].…”

“…The abundant aroma compounds reported in all cultivars of capsicum are esters, alcohols, aldehydes, ketones, terpenes, acids, furans, pyrazines, and sulfur compounds [32]. In a study, the volatile compounds have been evaluated in Brazilian C. chinense one of the dominant species-genus Capsicum.…”

Correlation between microbial communities and key odourants in fermented capsicum inoculated with Pediococcus pentosaceus and Cyberlindnera rhodanensis

“…Fermented red capsicum inoculated with Lactobacillus parabuchneri increased the content of certain alcohols, esters, lactones, pyrazines and other compounds, thereby improving the flavour and quality of fermented red capsicum 11 . Propanoic acid, 3‐methylbutanoic acid, ethyl 2‐methylbutanoate, and 6‐methyl‐5‐hepten‐2‐one were identified as key aroma contributors produced by the inoculation of yeasts during the fermentation of sauce 12 . Correlation analysis of microorganisms and volatile compounds helps to identify the main microorganisms that determine key flavour compounds.…”

“…11 Propanoic acid, 3-methylbutanoic acid, ethyl 2-methylbutanoate, and 6-methyl-5-hepten-2-one were identified as key aroma contributors produced by the inoculation of yeasts during the fermentation of sauce. 12 Correlation analysis of microorganisms and volatile compounds helps to identify the main microorganisms that determine key flavour compounds. During the fermentation of red sour soup, the correlation network revealed a positive association of Lactobacillus rhamnosus with differentially enriched metabolites, including lactic acid, ascorbic acid, and chlorogenic acid, which can desirably contribute to the flavour and quality of red sour soup.…”

Study on the potential contribution of bacterial community on the volatile flavour of Yongfeng chilli paste

“…However, volatile compounds containing many complex components are considered to be the critical contributors to the aroma of fermented foods. Headspace solid‐phase microextraction combined with gas chromatography mass spectrometry (HS‐SPME‐GC–MS) was widely used in the identification and quantification of volatile compounds in fermented foods (Li et al ., 2010), including Guajillo chilli pepper sauce (Lara‐Hidalgo et al ., 2020), Chinese horse bean‐chilli‐paste (Lu et al ., 2019), etc .…”