Effect of ripening and variety on the physiochemical quality and flavor of fermented Chinese chili pepper (Paojiao)

This work monitored the effect of ripening and variety on the physiochemical quality and flavor of fermented Chinese chili pepper (Paojiao). Three commercial varieties of chili pepper (Capsicum frutescens Linn.) at three ripening stages were selected. Physiochemical quality (color, texture, and vitamin C) and flavor properties [capsaicinoids, free amino acid (FAA), and aroma] were determined and compared by multivariate data analysis. The hardness and chewiness decreased, while the contents of vitamin C, capsaicin, and taste-active FAAs increased in Paojiao with ripening. More volatiles were found in green peppers. Fingerprinting and multivariate data analysis revealed that ester, aldehydes, and terpenes were discriminant volatiles that significantly changed in Paojiao during ripening. In general, ripening and variety greatly affect the physiochemical and flavor quality of peppers and their effects intensify after fermentation.

Automated summary

The study observed that the physiochemical quality and flavor of fermented Chinese chili pepper (Paojiao) are significantly affected by ripening and variety. The hardness and chewiness decreased in ripened Paojiao, while the contents of vitamin C, capsaicin, and taste-active FAAs increased. Volatile compounds were more abundant in green peppers. Ester, aldehydes, and terpenes were identified as discriminant volatiles that changed significantly during ripening of Paojiao.