Quality of High-Salt Chilies

Abstract:

Through the existing testing technology together with national standards, the quality indicators for physical and chemical properties and odor of 6 high-salt chilies were analyzed. The results showed that the content of sodium chloride in the sample ranges from 16%~29%, and most of the physical and chemical indicators were not significantly different. The difference for brittleness and nitrite might be related to the origin and storage time of the raw materials. The odor analysis by headspace solid phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and electronic nose showed that the six high-salt pepper slabs contained more than 20 kinds of volatiles with esters and alcohols being the most abundant. The electronic tongue analysis found they were different in astringency, bitterness, umami and richness.