Analysis of Changes in the Main Components and Volatile Components in Fermented Chili with High Salt Content

The contents of total acids and total nitrites at different fermented stages were determined in the fermented chili with high salt content. Solid phase micro-extraction and gas chromatography-mass spectrometry(SPME-GC-MS) were used to determine the volatile substances of fermented chili at different stages. The analysis of volatile substances was achieved by the principal components analysis(PCA) and cluster analysis(CA). The results indicated that there was no obvious change in acidity. The content of total nitrites did not exceed the national standard during fermentation. The compounds identified could be classified into 7 groups, including olefins(4), aromatics(9), alcohols(13), aldehydes(7), ketones(3), acids(2) and esters(18). During the initial stage of fermentation, the flavor compounds alcohols, acid and esters were increased. As the fermentation proceeded, the contents of alcohols and esters were increased while the content of acids was reduced. The contents of components from all the groups became more balanced at the end of fermentation. PCA analysis identified 22 main volatile components and the best flavor was achieved on the 24th d of fermentation.