Characterization of the sensory evaluation system for fermented chili pepper (Capsicum annuum L.) using GC-O-MS and sensory analysis techniques

Abstract

This research addresses the lack of a standardized sensory evaluation framework for Guizhou fermented chili peppers (Capsicum annuum L.). By integrating instrumental and sensory analysis techniques, we developed a sensory lexicon, sensory wheel, and predictive evaluation model. Ten representative samples from five regions in Guizhou Province were analyzed using gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and sensory evaluation to assess their sensory attributes, physicochemical properties, and aroma components. Results indicate that esters and alcohols dominate the aroma profile. Principal component analysis (PCA) and partial least squares regression (PLSR) identified key variables influencing sensory quality: b∗ value, total acidity, ethyl acetate, 2-heptanol, sulfur compounds (diallyl sulfide, diallyl disulfide, and diallyl trisulfide), and linalool had a positive impact on sensory quality, whereas total sugar, reducing sugar, pH, and phenethyl acetate had negative effects. These findings provide a quantitative framework for evaluating the sensory quality of Guizhou fermented chili peppers.