贵州农业科学2026，Vol.54Issue(5)：129-136,8.DOI:10.3969/j.issn.1001-3601.2026.05.015
糟辣椒发酵过程中关键呈味氨基酸的鉴定及其对风味的影响研究
Study on the Identification of Key Delicious Amino Acids During the Fermentation of Fermented Chili and Their effect on Flavor
摘要
Abstract
[Objective]The effect of key delicious amino acids during the fermentation process of fermented chili on its special flavor was explored to provide a theoretical basis for flavor target regulation and optimization of standardization fermentation process in production of fermented chili.[Method]The change in content of 16 free amino acids in fermented chili was analyzed by HPLC at 5 fermentation stages after 0 d,15 d,45 d,90 d and 180 d fermentation duration.The KEGG metabolic pathway enrichment of the key delicious amino acids identified based on TAV analysis was analyzed.[Result]Total amino acid content of fermented chili during its fermentation process showed an increase-peak-decrease trend and reached the peak(18.55 mg/g)after 90 d fermentation duration.The TAV of 6 identified key delicious amino acids of aspartic acid,glutamic acid,lysine,arginine,histidine,and valine during the whole fermentation process was more than 1.0.The metabolic pathway analysis indicated that lysine degradation,biotin metabolism,and the degradation and biosynthesis of valine,leucine and isoleucine were the core pathways in formation of amino acids in fermented chili.The variance contribution rate of three principal components analyzed by PCA reached 98.633％.The comprehensive evaluation results showed that the amino acid flavor quality of fermented chili after 90 d fermentation duration was the best.[Conclusion]The characteristics flavor of fermented chili is formed by the synergistic effect of multiple amino acids.The 90 d fermentation duration is suitable to form the optimal amino acid flavor.Four metabolic pathways of lysine degradation,biotin metabolism,and degradation and biosynthesis of valine,leucine and isoleucine play a key role in flavor regulation of fermented chili.关键词
糟辣椒/氨基酸/高效液相色谱技术/发酵风味/味道活性值/主成分分析Key words
fermented chili/amino acid/high-performance liquid chromatography(HPLC)/fermented flavor/taste activity value(TAV)/principal component analysis(PCA)分类
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陈菊,殷勇,王雪雅,孙小静,李文馨..糟辣椒发酵过程中关键呈味氨基酸的鉴定及其对风味的影响研究[J].贵州农业科学,2026,54(5):129-136,8.基金项目
贵州省农业科学院青年科技基金项目(黔农科青年基金[2023]18号) （黔农科青年基金[2023]18号）
贵州省科技计划项目(黔科合基础-ZK[2024]一般535)(黔科合成果[2024]一般125) （黔科合基础-ZK[2024]一般535）
贵州省科技创新平台项目(黔科合平台JSZX[2025]008) （黔科合平台JSZX[2025]008）
