Comparative study on flavor metabolites in different components of dried chili and fermented chili: whole chili, chili pericarp and chili seed.

ABSTRACT: This study analyzed the flavor metabolites in different components (whole chili, chili pericarp, and chili seed) of dried chili and fermented chili using multiple techniques. The results demonstrated that different processing methods have a significant impact on flavor metabolites: Dried chili group retained higher levels of phenols, aromatics, acids, and alkanes; fermented chili group facilitated the accumulation of alcohols, esters, as well as lignin and amino acids. Additionally, chili seeds in both types of chili took esters as the primary flavor-contributing, this implies that chili seeds can be developed and utilized as a characteristic flavor component. Notably, phenylalanine metabolism, secondary metabolite biosynthesis and flavonoid biosynthesis are key metabolic pathways for flav

SUBMITTER: Chen L 

PROVIDER: S-EPMC12723054 | biostudies-literature | 2025 Dec

REPOSITORIES: biostudies-literature