{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T19:38:00Z","timestamp":1790883480260,"version":"4.1.0"},"reference-count":41,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2022,12,25]],"date-time":"2022-12-25T00:00:00Z","timestamp":1671926400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100005273","name":"Yunnan Provincial Natural Science Foundation","doi-asserted-by":"publisher","award":["202101BE070001-054"],"award-info":[{"award-number":["202101BE070001-054"]}],"id":[{"id":"10.13039\/501100005273","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100005273","name":"Yunnan Provincial Natural Science Foundation","doi-asserted-by":"publisher","award":["YESS20200123"],"award-info":[{"award-number":["YESS20200123"]}],"id":[{"id":"10.13039\/501100005273","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100005273","name":"Yunnan Provincial Natural Science Foundation","doi-asserted-by":"publisher","award":["YNQR-QNRC-2018-109"],"award-info":[{"award-number":["YNQR-QNRC-2018-109"]}],"id":[{"id":"10.13039\/501100005273","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Young Elite Scientists Sponsorship Program of China Association for Science and Technology","award":["202101BE070001-054"],"award-info":[{"award-number":["202101BE070001-054"]}]},{"name":"Young Elite Scientists Sponsorship Program of China Association for Science and Technology","award":["YESS20200123"],"award-info":[{"award-number":["YESS20200123"]}]},{"name":"Young Elite Scientists Sponsorship Program of China Association for Science and Technology","award":["YNQR-QNRC-2018-109"],"award-info":[{"award-number":["YNQR-QNRC-2018-109"]}]},{"name":"Excellent Youth Funding of Yunnan Province","award":["202101BE070001-054"],"award-info":[{"award-number":["202101BE070001-054"]}]},{"name":"Excellent Youth Funding of Yunnan Province","award":["YESS20200123"],"award-info":[{"award-number":["YESS20200123"]}]},{"name":"Excellent Youth Funding of Yunnan Province","award":["YNQR-QNRC-2018-109"],"award-info":[{"award-number":["YNQR-QNRC-2018-109"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The effects of (fresh\/aged) brine and (pool\/jar) containers on the flavor characteristics of pickled chili peppers were investigated based on a multivariate analysis integrated with kinetics modeling. The results showed that the effect of brine on organic acid, sugar, and aroma was more dominant than that of containers, while free amino acids production was more affected by containers than brines. Chili pepper fermented using aged brine exhibited higher acidity (3.71\u20133.92) and sugar (7.92\u20138.51 mg\/g) than that using fresh brine (respective 3.79\u20133.96; 6.50\u20139.25 mg\/g). Besides, chili peppers fermented using pool containers showed higher free amino acids content (424.74\u2013478.82 mg\/100 g) than using a jar (128.77\u2013242.90 mg\/100 g), particularly with aged brine. As for aroma, the number of volatiles in aged brine was higher (88\u201396) than that in fresh brine (76\u201380). The contents of the esters, alcohols, and ketones were significantly higher in the aged brine samples than those in fresh brine (p &lt; 0.05), while terpenes in chili pepper fermented using the pool were higher than those using the jar. In general, jar fermentation with aged brine contributed more flavor to pickled chili peppers than other procedures.<\/jats:p>","DOI":"10.3390\/foods12010101","type":"journal-article","created":{"date-parts":[[2022,12,27]],"date-time":"2022-12-27T02:50:01Z","timestamp":1672109401000},"page":"101","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":26,"title":["Effects of Brines and Containers on Flavor Production of Chinese Pickled Chili Pepper (Capsicum frutescens L.) during Natural Fermentation"],"prefix":"10.3390","volume":"12","author":[{"given":"Shiyao","family":"Zhang","sequence":"first","affiliation":[{"name":"Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China"},{"name":"Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yue","family":"Xiao","sequence":"additional","affiliation":[{"name":"Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China"},{"name":"Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yongli","family":"Jiang","sequence":"additional","affiliation":[{"name":"Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China"},{"name":"Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8461-6608","authenticated-orcid":false,"given":"Tao","family":"Wang","sequence":"additional","affiliation":[{"name":"Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China"},{"name":"Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2492-5062","authenticated-orcid":false,"given":"Shengbao","family":"Cai","sequence":"additional","affiliation":[{"name":"Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China"},{"name":"Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaosong","family":"Hu","sequence":"additional","affiliation":[{"name":"Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China"},{"name":"Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China"},{"name":"College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Junjie","family":"Yi","sequence":"additional","affiliation":[{"name":"Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China"},{"name":"Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2022,12,25]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"113467","DOI":"10.1016\/j.lwt.2022.113467","article-title":"Exploring the phytochemicals and inhibitory effects against \u03b1-glucosidase and dipeptidyl peptidase-IV in Chinese pickled chili pepper: Insights into mechanisms by molecular docking analysis","volume":"162","author":"Li","year":"2022","journal-title":"LWT"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"111325","DOI":"10.1016\/j.foodres.2022.111325","article-title":"Analysis of phenolic compounds in pickled chayote and their effects on antioxidant activities and cell protection","volume":"157","author":"Shang","year":"2022","journal-title":"Food Res. 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