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Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In order to explore the differences in the flavor characteristics of fermented hot pepper prepared from different varieties, the volatile compounds of fermented hot pepper made from four varieties widely planted in Guizhou, Huangping line (HP), Linka (LK), Qian 8 (Q4) and Layan 101 (LY), were analyzed by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). The results showed that 60, 71, 55 and 65 volatile compounds were detected in HP, LK, Q4 and LY, respectively. Acetic acid was the most abundant volatile component in HP, LK and Q4, while geraniol was the most abundant volatile component in LY. In total, 24 volatile compounds were common to the four fermented hot peppers. Correlation analysis showed significantly negative correlations (P LY > LK > Q4. This study could provide a reference for the choice of raw materials for fermented peppers.

Copyright of Mycosystema is the property of Mycosystema Editorial Board and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)