Effect of Salt-Tolerant Lactobacillus Incubation on Volatile Components in Pickled Pepper with Different Salinities

XIE Jing;LI Ziming;JIANG Liwen;College of Food Science and Technology, Hunan Agricultural University;Hunan Province Key Laboratory of Food Science and Biotechnology;Fermented Food Engineering and Technology Research Center of Hunan Province;

salted pepper;;volatile;;aroma substances;;headspace solid phase micro extraction(HS-SPME);;gas chromatography-mass spectrometry(GC-MS)

The volatile components of salted chili samples with a salinity between 10% and 20% before and after fermentation with salt-tolerant lactobacilli were analyzed by headspace solid phase micro extraction(SPME) combined with gas chromatography-mass spectrometry(GC-MS). Totally 194 volatile substances belonging to 27 chemical classes were identified in four samples. A total of 94 volatile compounds were identified in lactobacilli-fermented pepper with a salinity of 20%, 92 compounds in fermented pepper with a salinity of 10%, 83 compounds in non-fermented pepper with a salinity of 10%, and 78 compounds in non-inoculated pepper with a salinity of 20%. The total contents of volatile substances in these four samples were 75.63%, 66.89%, 66.43% and 53.31%, respectively. The main volatile aroma components of salted pepper included alcohols, acids, esters, aldehydes, ketones and alkanes and fermentation with salt-tolerant lactobacilli could increase significantly the types and quantities of volatile compounds, which contributed to the formation of pickled pepper flavor.