Abstract:

Headspace solid phase micro-extraction combined with gas chromatography-mass spectrometry (HS-SPME/
GC-MS) was used to identify the kind and contents of volatile compounds of dried chili peppers inoculated and cultured
with Lactobacillus salivarius, Eubacterium ruminantium and Aspergillus niger. Electronic nose (E-nose) was employed to
analyze volatile compounds of dried peppers. The result showed that much less volatile compounds with delayed time of
peak occurrence were found in the experimental groups compared with the control group. Moreover, the experimental groups
presented a reduction in the relative contents of aldehydes, ketones, esters, terpenoids and nitrogenous heterocyclic compounds
but an increase in the kind and contents of alkanes and alcohols. The results of electronic nose detection demonstrated that
volatile compounds of dried chili pepper showed lower response compared to those of the control samples. The similarity in
the volatile composition of control and experimental samples were only 31.17%, 26.69% and 21.64%. Significant differences
were observed in the kind and contents of volatile flavor compounds of the dried chili peppers inoculated with different bacteria
which may lead to flavor deterioration of dried chili peppers and reduction of its processing and utilization prospects.

Key words: dried pepper, microorganism, volatile compounds