Study on the potential contribution of bacterial community on the volatile flavour of Yongfeng chilli paste

Summary The study aimed to explore the contribution of the microbial community on flavour formation by measuring physicochemical properties, volatile compounds composition and bacterial community of Yongfeng chilli paste. A similar amino acid nitrogen level and different pH, total acid and salt content were observed in five brands of Yongfeng chilli paste. A total of 106 volatile compounds were identified, wherein, ethyl palmitate, ethyl trans‐4‐decenoate, phenylethyl alcohol were the common volatile compounds with high content in all samples. Additionally, Oxyphotobacteria‐unclassified, Mitochondria‐unclassified, Pediococcus, Bacillus, Lactobacillus and Weissella were the dominant genera. Lactobacillus was related to the production of some alcohols and terpenes. Whereas, Bacillus, Pediococcus and Weissella, which showed higher salt tolerance, could affect the formation of esters, such as ethyl salicylate, ethyl lactate. Thus, this study provided a basis for further research on the mechanism of flavour formation and some guidance for the improvements of the quality of traditional fermented chilli paste. Study on the potential contribution of bacterial community on the volatile flavour of Yongfeng chili paste.