biostudies-literatureUnknown23Xiao YThe aroma profile of fermented chili pepper was analyzed using gas chromatography-mass spectrometry (GC-MS) coupled with chromatography-olfactometry (GC-O). A total of 19 aroma-active compounds were detected, exhibiting aroma intensities spanning from 1.8 to 4.2. And 12 aroma-active compounds were determined as pivotal odorants through odor activity value (OAV) calculation. Concentrations of these aroma-active compounds were quantified and subsequently employed in reconstructing the aroma profile of fermented chili pepper. Quantitative descriptive sensory analysis and electronic nose analysis proved that the aroma profile of fermented chili pepper was basically reconstituted. Omission experiments confirmed that methyl salicylate, linalool, 2-methoxy-3-isobutylpyrazine, and phenylethyl alcoFood chemistry: X101581https://www.ebi.ac.uk/biostudies/studies/S-EPMC11260950biostudies-literatureCharacterization of key aroma-active compounds in fermented chili pepper (<i>Capsicum frutescens</i> L.) using instrumental and sensory techniques.PMC11260950Yi JLiu ZChu CXiao YHu XWang XZhang SWang YZhao XfalseCharacterization of key aroma-active compounds in fermented chili pepper (<i>Capsicum frutescens</i> L.) using instrumental and sensory techniques.The aroma profile of fermented chili pepper was analyzed using gas chromatography-mass spectrometry (GC-MS) coupled with chromatography-olfactometry (GC-O). A total of 19 aroma-active compounds were detected, exhibiting aroma intensities spanning from 1.8 to 4.2. And 12 aroma-active compounds were determined as pivotal odorants through odor activity value (OAV) calculation. Concentrations of these aroma-active compounds were quantified and subsequently employed in reconstructing the aroma profile of fermented chili pepper. Quantitative descriptive sensory analysis and electronic nose analysis proved that the aroma profile of fermented chili pepper was basically reconstituted. Omission experiments confirmed that methyl salicylate, linalool, 2-methoxy-3-isobutylpyrazine, and phenylethyl alco2024-01-01T00:00:00Z2024 Oct2025-05-18T13:26:43.133Z2025-05-18T13:26:43.133ZS-EPMC112609503904015110.1016/j.fochx.2024.101581