Non-target Metabolomics Analysis of Volatile Compounds in Fermented Hot Pepper Based on Headspace Solid-Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometry

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.