Effects of Thermal Treatments on the Physicochemical and Flavor Profiles of Chili Powders and Their Derived Chili Oils

Current research on chili powder and oil has predominantly focused on cultivar selection and oil temperature, while the impact of thermal pretreatment methods on their quality and flavor profiles remains underexplored. In this study, the flavor profiles of raw untreated, stir-fried, oven-baked, and microwaved chili powders (RC, SC, OC, and MC) and their corresponding chili oils obtained through secondary flavor activation (RCO, SCO, OCO, and MCO) were analyzed using E-nose, GC-IMS, HS-SPME-GC-MS, LC-MS/MS, and sensory evaluation techniques. E-nose and GC-IMS 2D topographic plots revealed that thermal treatment increased the concentration of volatile flavor compounds. HS-SPME-GC-MS further detected 220 and 207 volatile compounds in chili powders and oils, respectively, with 74 and 35 identified as differential volatile compounds. Aldehydes ((E,E)-2,4-heptadienal, benzaldehyde), alcohols (1-nonanol, 2-furanmethanol), Maillard reaction products (ethyl pyrazine, 2,3-dimethylpyrazine, and 2-ethyl-6-methylpyrazine), and methyl acetate were significantly enhanced in SC, OC, and MC and their corresponding chili oils. Among them, OC and OCO showed the greatest increase in differential flavor substances. Additionally, all three treatments enhanced the release of taste-active substances and improved sensory overall acceptability. These findings provide new insights for the food industry in optimizing chili product processing.