Effect of inoculating Pichia spp. starters on flavor formation of fermented chili pepper: Metabolomics and genomics approaches

Characterization of key aroma-active compounds in fermented chili pepper (Capsicum frutescens L.) using instrumental and sensory techniques

“…Additionally, 2-Methoxy-3-isobutylpyrazine exhibited a highly significant difference ( p < 0.01), and phenylethyl alcohol showed a significant difference ( p < 0.05). According to our previous studies, methyl salicylate, 2-methoxy-3-isobutylpyrazine, and linalool were present in fresh chili pepper ( Xiao et al, 2023 ; Ye et al, 2022 ). Among them, methyl salicylate and 2-methoxy-3-isobutylpyrazine were consumed as fermentation substrates.…”

“…Phenylacetaldehyde, as an aldehyde in fermented chili pepper, likely originated primarily from the Strecker degradation of amino acids ( Liu et al, 2023 ). Additionally, 2-methoxy-3-isobutylpyrazine, a pyrazine derivative derived from the food matrix, was abundant before chili pepper fermentation ( Xiao et al, 2023 ).…”

“…The specific aroma profile of fermented chili pepper is influenced by the production methods, raw materials, and strains of microorganisms used ( Liu et al, 2023 ). In recent years, our research group have conducted a comprehensive study on the aroma profile of fermented chili pepper, exploring various factors such as different ripening levels and cultivars of the peppers, fermentation vessels and brines, as well as bacterial and yeast strains ( Ye et al, 2022 ; Ye et al, 2022 ; Xiao et al, 2023 ; Zhang et al, 2022 ). The analysis identified hundreds of volatile compounds in fermented chili pepper, with terpenes (such as β -ocimene and linalool), esters (like methyl salicylate and ethyl hexanoate), volatile acids (like acetic acid and hexanoic acid), and alcohols (including hexanol and phenylethyl alcohol) being the most prevalent ( Liu et al, 2023 ).…”

Metagenomics reveals microbial communities and functional differences during chili pepper (Capsicum frutescens L.) natural fermentation: Effects of brines and containers

“…Our previous study has demonstrated that chili peppers fermented in jars with AB exhibited the highest content of esters, ketone, and organic acids compared to other fermentation procedures (Zhang, Xiao, et al, 2023). Furthermore, linalool, o-cymene, isoamylol, 4methylpentyl 3-methylbutanoate, methyl salicylate, L-aspartate, Lglutamate, and threonine were identified as the main flavor compounds in the fermented chili peppers (Xiao et al, 2023;Zhang, Xiao, et al, 2023). To gain further insights into the metabolic processes underlying the differences among four fermentation procedures, the potential synthesis pathways of these key flavor compounds are illustrated in Figure 9.…”

Unraveling the Genetic Adaptations in Cell Surface Composition and Transporters of Lactiplantibacillus plantarum for Enhanced Acid Tolerance

“…Yunnan Province, located in southern China, has diverse climatic and geographic conditions that create biodiversity and a unique ecological microenvironment for fermented vegetables from this region . Our previous studies have elucidated the fermentation process, flavor, and nutritional functions of fermented vegetables such as chili pepper and chayote from Yunnan Province. − However, the rich microbial resources in Yunnan Province have not been fully exploited, and there is a lack of standardized production …”