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The results obtained from the E-tongue and E-nose exhibited a clear difference in taste and flavor between CK and HJ. In detail, CK mainly exhibited a sour flavor profile, whereas HJ displayed an intricate and rich flavor. The HS-GC-IMS results identified a total of 60 compounds in the samples, with terpenes, alcohols, and esters being the primary volatile flavor compounds. Additionally, Zanthoxylum was found to significantly enhance the concentration of these compounds in fermented Ciba chili. Through robust principal component analysis (rPCA), 17 distinct flavor compounds were selected. Correlation analysis revealed that most terpenes exhibited positive correlations with LY2\/LG, LY2\/gCT1, LY2\/Gct, LY2\/G, LY2\/Gh, and terpenes were found in higher concentrations in HJ. This study contributes a theoretical basis and provides data support for optimizing the fermentation process and elucidating the underlying mechanism of characteristic aroma formation in Ciba chili after fermentation.<\/jats:p>","DOI":"10.3390\/molecules28155884","type":"journal-article","created":{"date-parts":[[2023,8,5]],"date-time":"2023-08-05T10:25:36Z","timestamp":1691231136000},"page":"5884","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":28,"title":["Effect of Sichuan Pepper (Zanthoxylum genus) Addition on Flavor Profile in Fermented Ciba Chili (Capsicum genus) Using GC-IMS Combined with E-Nose and E-Tongue"],"prefix":"10.3390","volume":"28","author":[{"given":"Baozhu","family":"Wu","sequence":"first","affiliation":[{"name":"College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China"},{"name":"Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3486-1936","authenticated-orcid":false,"given":"Chenglin","family":"Zhu","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0431-0247","authenticated-orcid":false,"given":"Jing","family":"Deng","sequence":"additional","affiliation":[{"name":"College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China"},{"name":"Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ping","family":"Dong","sequence":"additional","affiliation":[{"name":"College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China"},{"name":"Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yiling","family":"Xiong","sequence":"additional","affiliation":[{"name":"College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China"},{"name":"Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Huachang","family":"Wu","sequence":"additional","affiliation":[{"name":"College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China"},{"name":"Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,8,4]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"2972","DOI":"10.1111\/1541-4337.12634","article-title":"Capsicum annuum (Hot Pepper): An Ancient Latin-American Crop with Outstanding Bioactive Compounds and Nutraceutical Potential. 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