随食盐含量（8%-12%）增加，剁辣椒成品中的总糖、还原糖含量逐渐增加，总酸、氨基酸态氮逐渐降低，Fmax变化不显著。
发酵过程中得到的剁辣椒以8%-10%食盐含量，发酵3-4周感官品质最好。
在低盐条件下加工剁辣椒，加油和加糖发酵是最常用的改善风味的手段。
添加食用油作为辅料制作剁辣椒，自然发酵4周后，剁辣椒检出的有机酸的含量均低于不添加食用油的剁椒有机酸，说明加油有利于控制剁椒过度发酸；而添加蔗糖发酵的剁椒检出的有机酸总量高于不加糖发酵的剁椒，并有极显著性差异（P<0.Oi），说明加糖有利于增强剁椒酸味；同一种辣椒原料，接种发酵与自然发酵比较，剁椒的乳酸、甲酸、乙酸、琥珀酸、有机酸总量等具有极显著差异（PC0.W）;随着发酵时间的增加，剁辣椒的有机酸种类和含量都存在一定的波动，发酵至3周时有机酸总量最高，随后略有下降。
自然发酵过程中剁辣椒挥发性物质不断变化，在发酵1至4周过程中，共鉴定出125种挥发性成分，分别为103种、95种、84种、97种，共有的挥发性成分62种。
先期为
生青味物质多，随发酵进行，生青味类物质减少，挥发性成分总数减少，进一步发酵则产生较多的酯类、酸类物质。
整体而言成品剁辣椒酯类物质的组成物数量最多，酯类物质的相对含量极显著増加主成分分析（PCA）结果表明，酯类和醛类对剁辣椒风味呈正相关作用，在添加10%的食盐条件下，发酵时间为4周时，剁辣椒的综合得分最高，与感官评价结论一致。
在辣椒原料添加10%的食盐条件下，至发酵4周时，密封条件下剁辣椒的总糖、还原糖的消耗量分别为63%、62%，未密封条件下的消耗量分别为92%、91%。
密封条件下剁辣椒的总酸、氨基酸态氮含量呈上升趋势，至发酵第4周分别上升到0.71%、0.15%，在未密封条件下则呈相反趋势，总酸、氨基酸态氮含量分别下降到0.15%、0.04%。
密封和未密封条件下两者的总糖、还原糖、总酸、氨基酸态氮含量均有显著差异说明未密封条件会过度发酵，明显影响产品滋味；
经过未密封接种发酵处理方式后，剁辣椒的挥发性成分酚类、酯类、醇类的相对含量和组成物数量显著增加，烯烃类、醛类的相对含量和组成物数量显著减少，其他物质相对含量基本不变。
特别是酚类中4-乙基愈创木酿（4_EG）的相对含量均在20%以上，因其阈值极低推测对未密封接种发酵剁辣椒的酚类不良风味（POF）有较大贡献。
PCA结果表明，未密封接种发酵剁辣椒中的醛类、醇类、酸类与第一主成分的相关性较大，酚类与第二主成分的相关性较大，具体为醛类、醇类呈正相关，酸类、酚类呈负相关。
密封接种发酵时间过长亦会导致剁辣椒中的酯类物质总量下降，醇类物质和酷类物质增加。
剁辣椒于3（TC密封接种发酵1周>4周，发酵1周的剁辣椒的主成分综合得分最高，说明其风味品质最佳。
接种发酵时间过长、未密封接种发酵都会使剁辣椒中的酚类物质显著增加。
探索高盐盐坯剁椒的保坯条件为：
在切碎的辣椒中添加质量分数23%的食盐，0.09%的柠檬酸，〇.02%的焦亚硫酸钠及0.20%氯化钙能达到较好的保坯效果。
脱盐后盐坯剁辣椒的总糖、总酸、还原糖、氨基酸态氮含量均有显著降低（P<0.05）。
脱盐剁辣椒经过接种6%植物乳杆菌菌液，添加4%蔗糖，在30°C条件下发酵5d得到的产品最好。
脱盐盐坯剁辣椒经过接种发酵后，剁辣椒的酯类、醛类物质的相对含量显著升高，醇类、烯烃类物质的相对含量显著降低，接种发酵后有助于形成剁辣椒的酯类和醛类香味。
脱盐盐述辣椒经过发酵、调味后其感官品质都有一定提高，但是仍然与传统发酵剁辣椒有一定的差距。
关键词：
剁辣椒；风味；滋味；挥发性成分；变化规律
ABSTRACT
Ca/w/cwwisakindofimportantvegetableandcondimentinpeople’sdailylife.
Chiliisgrownintwo-thirdsofthecountriesaroundtheworld.Theproductionofchiliinourcountryisthelargestintheworld.ChoppedchiliisthemostcommonchiliproductsinHunan.Inrecentyears,choppedchiliwasprocessedwithhighNaClsaltedchilitechnology.Asaresult,thereweremanysimilarchoppedchiliproductsandalsoseriousnutrientlossandenvironmentalpollutioninprocess.Inordertomaintainthetraditionalproductscharacteristicsinindustrialprocess,thisstudywasbasedonthemainproductionprocessofchoppedchili.Withaviewtothechangesofcharacteristicvolatilecomponentsonchoppedchili,thephysicalandchemicalchangeruleswereexploredundernon-biologicalfactorsandbiologicalfactors,thecorrelationofmaterial,processconditionsandchoppedchiliqualitywereanalyzed,whichwouldprovidetheoreticalbasisandtechnologyguidanceforchoppedchiliproduction.
ThestudywasmainlyaboutthechangerulesofmainvolatilecomponentsofchoppedchilimadebyChaotianChiliandLineChiliindifferentfermentationconditions.Theresearchincluded:
（1）changerulesoftastysubstancesofchoppedchiliduringnaturalfermentation
（2）changerulesoftypesandcontentsoforganicacidsofchoppedchiliindifferentfermentationconditions（3）changerulesofvolatilecomponentsofchoppedchiliduringnaturalfermentation（4）effectofabnormalfermentationontastysubstancesofchoppedchili（5）effectofabnormalfermentationonvolatilecomponentsofchoppedchili（6）flavorandqualitycharacteristicsofchoppedchilibyhighNaClsaltedchili.Mainconclusionswereasfollows:
Totalsugarandreducingsugarcontentofchoppedchilidecreasedwhenadded10%NaClduringfermentation,whiletotalacidandaminoacidnitrogencontentofchoppedchilirose.Thetotalsugar,reducingsugar,totalacid,aminoacidnitrogen（%）ofchoppedchilibeforefermentationwere3.62士0.06，3.25士0.07，0.26士0.01and0.048士0.004.Totalsugar，reducingsugar（%）inchoppedchiliwere1.92±0.06and1.79土0.08after4weeksfermentation，with47%and45%consumptionraterespectively.Inaddition,totalacid,aminoacidnitrogen（%）reached0.59土0.03and0.158士0,006.Totalsugar，reducingsugar，hardnessFmaxofchoppedchilicomparedwithfreshchilidecreasedextremelysignificantly（P<0.01%whiletotalacid,andaminoacidnitrogenincreasedextremelysignificantly（P<0.01）,TotalsugarandreducingsugarcontentofchoppedchiliincreasedwithincreasingNaClcontent（8%-12%）,whiletotalacidandaminoacidnitrogencontentofchoppedchiligraduallyreduced,Fmaxnosignificant
change.Thesensoryqualityofchoppedchilibecamebetterbyadding8%tolO%NaCland3-4weeksfermentation.
IntheprocessoflowNaClcontentchoppedchili,oilandsugarwerethemostcommonlymeanstoimproveflavorinfermentation.Organicacidscontentofchoppedchiliaddededibleoilwerelesstiianthatofblankcontrolafterfermentation4weeks,whichindicatedthataddingedibleoilwashelpfultocontrolchoppedchilitoosour.However,thetotalorganicacidofchoppedchiliaddedsugarwashigherthanthatofblankcontrol,whichhadextremelysignificantdifference（P<0.01）betweenthem.Thatwastosay,sugarwasbeneficialtoenhancechoppedchilisour.Thesamekindofchilimaterial,onlydifferentfrominoculationfermentationandnaturalfermentation,itslacticacid,formicacidjaceticacid,succinicacidandtotalorganicacidamountofchoppedchilihadsignificantdifferences{P<0.01）.Thetypesandcontentsoforganicacidofthechoppedchilihadsomefluctuationswiththeincreaseoffermentationtime.Totalorganicacidreachedthehighestcontentin3weeksthendecreasedalittle.
Intheprocessofnaturalfermentation，volatilecomponentsofchoppedchilichangedconstantly.125volatilecomponentswereidentifiedduring1to4weeksfermentation,.Therewere103,95,84and97volatilecomponentsrespectivelyand62volatilecomponents.Earlyfermentationstagerawgreenflavorsubstancesrose.Thenitreducedintheprocessoffermentation.Later,totalnumbersofvolatilecomponentsreduced,moreestersandacidswereproduceddidngfU池erfeme_ion.Inaword，estersn腿berswerethelargest肪dtherdativ^contentofestersincreasedextremelysignificantly（P<0.01）inchoppedchili.Theresultsofprincipalcomponentsanalysis（PCA）indicatedthatestersandaldehydeshadpositivecorrelationwithchoppedchiliflavor.With10%NaClcontent,comprehensivescoresofchoppedchiliweretheMghestafter4weeksfermentation.Thisresultwasconsistentwithsensoryevaluationconclusion.
Theconsumptionoftotalsugarandreducingsugarin10%NaClchoppedchili，reached63%and62%respectivelyafter4weekssealedfermentation,whileitreached92%and91%respectivelyduringunsealedfermentation.Totalacid,aminoacidnitrogencontentofchoppedchiliroseduringsealedcondition,whichreached0.71%and0.15%respectivelyafter4weeksfermentation.However,theoppositetrendappearedduringunsealedcondition,totalacidandaminoacidnitrogencontentofchoppedchilidecreasedto0*15%and0.04%respectively.Totalsugar,reducingsugar,totalacidandaminoacidnitrogencontentofchoppedchilihadsignificantdifference（P<0.05）betweensealedandunsealedfermentation.
Withunsealedinoculationfermentationtreatment,relativecontentsandnumbersofphenols,esters,alcoholsincreasedsignificantly,whileolefinandaldehydesdecreasedsignificantly.Othervolatilecompoundsalmostremainedunchanged.Therelativecontentofphenolsespecially4-ethylguaiacol（4-EG）wereover20%inunsealedinoculationfermentation,whichmighthadlargercontributiontophenolicoff-flavor（POF）inunsealedinoculationfermentationchoppedchiliforitslowthresholdvalue.PCAresultsshowedthataldehydes,alcoholsandacidsinunsealedinoculationfermentationchoppedchilihadbiggercorrelationwiththeprincipalcomponent1,whilephenolshadbiggercorrelationwiththeprincipalcomponent2.Inparticular,aldehydesandalcoholshadpositivelycorrelation,acidsandphenolshadnegativelycorrelation.
Theamountofestersofchoppedchilidecreased,whilealcoholsandphenolicsincreasedinlongtimesealedinoculationfermentation.Comprehensivescoresofchoppedchiliwasthehighestinsealedinoculation,30°Cfor1weekfermentation.Longtimeinoculationfermentationandunsealedinoculationfermentationmightmakephenolicsinchoppedchiliincreasesignificantly.
ThebestformulaforkeepinghighNaClsaltedchoppedchiliqualitywasthat23%NaCl,0.09%citricacid,0.02%sodiummetabisulfiteand0.20%calciumchloride.
Totalsugar,totalacid,reducingsugarandaminoacid
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