“…The higher content of amino acid nitrogen in the high-salt ciba pepper samples may be attributed to increased osmotic pressure, which inhibits protein-secreting peptide enzymes and amino acid decarboxylase, influenced by the salt concentration [30]. These findings align with previous studies [26].…”
Section: Discussionsupporting
confidence: 90%
“…With increasing salt concentration, the pH value of ciba pepper gradually increased, while the total acid content gradually decreased. This observation can be attributed to the high salt concentration inhibiting the growth of acid-producing microorganisms [25], such as lactic acid bacteria [26], and impacting enzyme activity [27], resulting in an elevated pH and reduced total acid content. Amino acid nitrogen is often considered a key indicator of the umami taste in fermented foods [28].…”
Salt is a key ingredient that can both enhance the taste and extend the shelf life of fermented vegetables. However, it is important to note that excessive salt levels can have adverse effects on consumer health. This study aimed to investigate the impact of various salt additions (2%, 4%, 6%, 8%, and 10% wt/wt) on the flavor profile of fermented ciba pepper, a traditional Chinese fermented chili sauce, using gas chromatography–ion mobility spectrometry (GC-IMS) in combination with an electronic nose (E-nose). Fermented ciba pepper samples were prepared with different salt additions: 2% (LJA), 4% (LJB), 6% (LJC), 8% (LJD), and 10% (LJE) (wt/wt). The physicochemical and sensory properties of the fermented ciba pepper samples were evaluated. Sensory evaluation indicated that LJC and LJD received higher scores compared to the other groups. The total acid and amino acid nitrogen contents displayed contrasting trends with the salt additions (p < 0.05). The E-nose analysis successfully differentiated the flavor profiles of the ciba pepper samples fermented with varying salt additions. Additionally, the GC-IMS analysis identified a total of 72 volatile compounds, including 14 alcohols, 21 esters, nine aldehydes, four acids, eight ketones, three terpenes, and eight other substances. Notably, the ciba pepper samples with lower salt additions exhibited higher levels of alcohols, aldehydes, and esters. In conclusion, the addition of salt during the fermentation process significantly influenced the formation of flavor compounds in ciba pepper. This study provides valuable insights into ciba pepper fermentation with different salt additions and offers prospects for the development of low-salt fermented ciba pepper products.
“…The higher content of amino acid nitrogen in the high-salt ciba pepper samples may be attributed to increased osmotic pressure, which inhibits protein-secreting peptide enzymes and amino acid decarboxylase, influenced by the salt concentration [30]. These findings align with previous studies [26].…”
Section: Discussionsupporting
confidence: 90%
“…With increasing salt concentration, the pH value of ciba pepper gradually increased, while the total acid content gradually decreased. This observation can be attributed to the high salt concentration inhibiting the growth of acid-producing microorganisms [25], such as lactic acid bacteria [26], and impacting enzyme activity [27], resulting in an elevated pH and reduced total acid content. Amino acid nitrogen is often considered a key indicator of the umami taste in fermented foods [28].…”
Salt is a key ingredient that can both enhance the taste and extend the shelf life of fermented vegetables. However, it is important to note that excessive salt levels can have adverse effects on consumer health. This study aimed to investigate the impact of various salt additions (2%, 4%, 6%, 8%, and 10% wt/wt) on the flavor profile of fermented ciba pepper, a traditional Chinese fermented chili sauce, using gas chromatography–ion mobility spectrometry (GC-IMS) in combination with an electronic nose (E-nose). Fermented ciba pepper samples were prepared with different salt additions: 2% (LJA), 4% (LJB), 6% (LJC), 8% (LJD), and 10% (LJE) (wt/wt). The physicochemical and sensory properties of the fermented ciba pepper samples were evaluated. Sensory evaluation indicated that LJC and LJD received higher scores compared to the other groups. The total acid and amino acid nitrogen contents displayed contrasting trends with the salt additions (p < 0.05). The E-nose analysis successfully differentiated the flavor profiles of the ciba pepper samples fermented with varying salt additions. Additionally, the GC-IMS analysis identified a total of 72 volatile compounds, including 14 alcohols, 21 esters, nine aldehydes, four acids, eight ketones, three terpenes, and eight other substances. Notably, the ciba pepper samples with lower salt additions exhibited higher levels of alcohols, aldehydes, and esters. In conclusion, the addition of salt during the fermentation process significantly influenced the formation of flavor compounds in ciba pepper. This study provides valuable insights into ciba pepper fermentation with different salt additions and offers prospects for the development of low-salt fermented ciba pepper products.
“…However, the production of characteristic flavor requires a large enrichment of related microorganisms, and therefore, the prediction of flavor formation by microorganisms is skewed. Moreover, flavor development is frequently delayed, and correlation analysis is not precise ( Jia et al, 2021b ). The principle of amplicon sequencing is that bacteria and fungi are counted separately, consequently, there is a limited overview of the entire microbial community ( Jia et al, 2021a ).…”
“…For instance, ( Zang, et al, 2020 ) reported that Lactobacillus showed the largest number of positive correlations with flavors and contributed to the production of ethyl lactate, ethyl octanoate. ( Jia, et al, 2021 ) reported that Lactobacillus was indispensable for producing amino acid nitrogen, titratable acid and amino acids in broad bean paste fermentation. Fig.…”
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