ArticleFood chemistry: X2026
Comprehensive profiling of volatile aroma compounds and non-volatile metabolites in five salted chili peppers using multi-omics technologies:
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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Who cites it
1 citing paper in PubMed.
- Aged Pickle Brine Influences Flavor and Bacteria Characteristics of Pickled Chili Peppers.Foods (Basel, Switzerland) · 2026Article
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8 authors.
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Abstract
This study aimed to decipher the flavor profiles of salted chili peppers (SCP) from five geographical origins and elucidate the molecular basis of their characteristic savory-aromatic fusion. Utilizing a multi-omics approach on samples of the same variety processed identically, we identified 75 characteristic odor-active compounds. SCP from Guizhou (SCP3) exhibited the most intense aroma, rich in esters and phenols. Umami attributes were primarily driven by amino acids, peptides, and lipids, with Shandong SCP4 showing the highest umami potential. Critically, correlation analysis revealed significant synergistic effects between key aroma compounds and umami metabolites. The findings demonstrate that geographical origin is the primary driver of flavor variation in SCP. The uncovered synergy provides molecular-level insight into the "savory-aromatic" harmony, establishing a foundation for quality control and flavor enhancement.
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