Comparison and Analysis of the Flavor Components of Chopped Peppers from Farmhouses in Different Regions of Hunan

In order to explore the quality and flavor differences of traditional homemade chopped peppers from different regions, this study selected traditional homemade chopped peppers from six regions in Hunan as the research object, and determined the differences in organic acids and volatile components by using high performance liquid chromatography and headspace solid phase microextraction-gas chromatography (HS-SPME-GC-MS). The differences in physical and chemical parameters, organic acids and volatile components were compared and analyzed. The results showed that the salinity, acidity, various organic acids and volatile components of the farm chopped peppers in six different regions were significantly different (P<0.05). A total of 97 volatile components were detected in farm chopped peppers in different regions, and esters were the most abundant volatile compounds in each sample. The results of the odor activity value (OAV) combined with threshold analysis showed that ethyl isohexanoate was the main aroma component in Anhua Lean (LA), Huaihua Hongjiang (HJ) and Ningxiang (NX) chopped peppers, ethyl isovalerate was the main aroma component in Anhua Dongping (DP) chopped peppers, 2-methylbutyric acid was the main aroma component in Liuyang (LY) chopped peppers, ethyl acetate was the main aroma component of Shaoyang (SY) chopped pepper. This study revealed that there was a significant variability in the quality and flavor of the characteristic homemade chopped peppers from different regions, and would provide a scientific basis for securing the flavor of the characteristic fermented peppers.