Insights from untargeted metabolomics: revealing potential marker compounds into the maturation of fermented chili
作者机构：School of Food and Bio-engineering， Xihua University China Agricultural University-Sichuan Advanced Agricultural & Industrial Institute Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing Food Microbiology Key Laboratory of Sichuan Province
出 版 物：《Food Science and Human Wellness》 (食品科学与人类健康(英文))
年 卷 期：2025年
核心收录：
学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 0836[工学-生物工程] 082203[工学-发酵工程] 0822[工学-轻工技术与工程] 083203[工学-农产品加工及贮藏工程]
基 金：supported by the Sichuan Provincial Department of Science and Technology (2024ZHCG0086) the Chongqing Science and Technology Commission (cstc2021jscx-cylhX0014)
摘 要：Chili fermentation is one of the most important processes in the production of Pixian Douban (PXDB)， which determines the flavor and product quality of PXDB. However， the maturity of fermented chili mainly depends on empirical judgment， which can not satisfy the need for standardized production of PXDB. Therefore， this study aimed to investigate volatile and non-volatile substances during the maturation process and to find markers related to the maturity of fermented chili. GC×GC-MS combined with multivariate statistical analysis revealed that 2-methoxy-3-isobutyl pyrazine， linalool， 3-(methylthio)propionaldehyde， myrcene， and decanal (ROAV ≥ 1， VIP 1， P 0.05) were regarded as potentially active aromatic markers for differentiating fermentation time. Additionally， UPLC-QTOF-MS combined with multivariate statistical analysis resulted that 14 compounds can serve as differentiated non-volatile compounds. The correlation of maturity-related physico-chemical indicators with volatile and non-volatile compounds revealed that three volatile compounds (2-methoxy-3-isobutylpyrazine， linalool， and decanal) along with fructose and adenosine could serve as markers for evaluating the maturity of chili. This study is expected to establish a standard for the determination of maturity the fermented chili and lay the foundation for intelligent production of PXDB.
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