Effects of Different Processing Methods on Flavor Compounds of Fermented Pepper

In order to study the changes of flavor compounds in different fermented pepper varieties, the volatile flavor compounds of 4 kinds of fermented pepper were identified and analyzed by headspace solid phase micro-extraction and gas chromatography-mass spectrometry（SPME-GC-MS）. The results showed that 64 volatile flavor compounds were detected in 4 kinds of fermented pepper, mainly including alcohols, alkenes, and esters. Principal component analysis combined with thermogram cluster analysis showed that trans-Geraniol, Geranyl acetate,Diallyl drisulfide, Ethyl palmitate, α-Farnesene, β-Sesquistilbene, and 1,8-eucalyptus olein were the main volatile flavor components of fermented peppe. Wayne diagram analysis showed that there were 19 kinds of common components in 4 kinds of fermented pepper, whereas ethyl acetate, ethyl palmitate, α-Farnesene, β-Semi styrene,and 1,8-eucalyptus oil constituted the main flavor skeleton of fermented pepper.