{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,17]],"date-time":"2026-09-17T20:21:38Z","timestamp":1789676498240,"version":"4.0.1"},"reference-count":41,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2023,12,23]],"date-time":"2023-12-23T00:00:00Z","timestamp":1703289600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Fundamental Research Funds for the Central Universities and Southwest Minzu University","award":["ZYN2022112"],"award-info":[{"award-number":["ZYN2022112"]}]},{"name":"Fundamental Research Funds for the Central Universities and Southwest Minzu University","award":["PRKX2022Z03"],"award-info":[{"award-number":["PRKX2022Z03"]}]},{"name":"Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University","award":["ZYN2022112"],"award-info":[{"award-number":["ZYN2022112"]}]},{"name":"Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University","award":["PRKX2022Z03"],"award-info":[{"award-number":["PRKX2022Z03"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Capsaicin stress, along with salt stress, could be considered the main stressors for lactic acid bacteria in traditional fermented pepper products. Until now, insufficient attention has been paid to salt stress, while the effect of capsaicin on the aroma-producing properties of Lactobacillus plantarum (L. plantarum) is unclear. The present study attempted to illustrate the effect of capsaicin stress on the aroma-producing properties of L. plantarum CL-01 isolated from traditionally fermented peppers based on E-nose and GC\u2013IMS. The results showed that E-nose could clearly distinguish the overall flavor differences of L. plantarum CL-01 under capsaicin stress. A total of 48 volatile compounds (VOCs) were characterized by means of GC\u2013IMS, and the main VOCs belonged to acids and alcohols. Capsaicin stress significantly promoted L. plantarum CL-01 to produce alpha-pinene, ethyl crotonate, isobutyric acid, trans-2-pentenal, 2-methyl-1-butanol, 3-methyl-3-buten-1-ol, 1-penten-3-one, 2-pentanone, 3-methyl-1-butanol-D, and 2-heptanone (p &lt; 0.05). In addition, under capsaicin stress, the contents of 1-penten-3-one, 3-methyl-3-buten-1-ol, 5-methylfurfuryl alcohol, isobutanol, 2-furanmethanethiol, 2,2,4,6,6-pentamethylheptane, 1-propanethiol, diethyl malonate, acetic acid, beta-myrcene, 2-pentanone, ethyl acetate, trans-2-pentenal, 2-methylbutyl acetate, and 2-heptanone produced by L. plantarum CL-01 were significantly increased along with the fermentation time (p &lt; 0.05). Furthermore, some significant correlations were observed between the response values of specific E-nose sensors and effective VOCs.<\/jats:p>","DOI":"10.3390\/molecules29010107","type":"journal-article","created":{"date-parts":[[2023,12,24]],"date-time":"2023-12-24T20:42:30Z","timestamp":1703450550000},"page":"107","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":13,"title":["Effect of Capsaicin Stress on Aroma-Producing Properties of Lactobacillus plantarum CL-01 Based on E-Nose and GC\u2013IMS"],"prefix":"10.3390","volume":"29","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-5616-0981","authenticated-orcid":false,"given":"Qian","family":"Zhang","sequence":"first","affiliation":[{"name":"College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Junni","family":"Tang","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jing","family":"Deng","sequence":"additional","affiliation":[{"name":"Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zijian","family":"Cai","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaole","family":"Jiang","sequence":"additional","affiliation":[{"name":"College of Chemistry and Environment, Southwest Minzu University, Chengdu 610041, 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"}]}],"member":"1968","published-online":{"date-parts":[[2023,12,23]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"112856","DOI":"10.1016\/j.foodres.2023.112856","article-title":"Integrated Transcriptomic and Metabolomic Analysis of Chili Pepper Fruits Provides New Insight into the Regulation of the Branched Chain Esters and Capsaicin Biosynthesis","volume":"169","author":"Heng","year":"2023","journal-title":"Food Res. 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