Abstract:

The contents of total acids and total nitrites at different fermented stages were determined in the fermented chili
with high salt content. Solid phase micro-extraction and gas chromatography-mass spectrometry (SPME-GC-MS) were used
to determine the volatile substances of fermented chili at different stages. The analysis of volatile substances was achieved
by the principal components analysis (PCA) and cluster analysis (CA). The results indicated that there was no obvious
change in acidity. The content of total nitrites did not exceed the national standard during fermentation. The compounds
identified could be classified into 7 groups, including olefins (4), aromatics (9), alcohols (13), aldehydes (7), ketones (3),
acids (2) and esters (18). During the initial stage of fermentation, the flavor compounds alcohols, acid and esters were
increased. As the fermentation proceeded, the contents of alcohols and esters were increased while the content of acids was
reduced. The contents of components from all the groups became more balanced at the end of fermentation. PCA analysis
identified 22 main volatile components and the best flavor was achieved on the 24th d of fermentation.

Key words: fermented chili with high salt content, volatile components, solid phase micro-extraction-gas chromatographymass spectrometry, principal components analysis, cluster analysis