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

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 flavor formation. This study aims to reveal the flavor differences between the two types of chilis and clarify the flavor contribution of different components, providing a theoretical basis for the flavor regulation of chili products and their product upgrading.