Comprehensive flavor characterization and fingerprint construction of fermented pepper

Fermented pepper exhibits complex and diverse flavor profiles, yet traditional fermentation often leads to unstable flavor quality. In this study, electronic nose (E-nose), electronic tongue (E-tongue), high performance liquid chromatography (HPLC) and gas chromatography–mass spectrometry (GC–MS) were applied to comprehensively analyze the flavor characteristics of fermented peppers from different regions. Results showed that a total of 24 free amino acids, 6 organic acids, and 59 volatile compounds were identified. OPLS-DA analysis effectively separated high-quality fermented pepper samples from all samples, showing good agreement with sensory evaluation results. Furthermore, characteristic flavor fingerprints with high similarity (> 0.95) were successfully established, providing a scientific basis and technical parameters for the evaluation and regulation of fermented pepper flavor quality.