High-throughput sequencing and gas chromatography-mass spectrometry (GC-MS) were used to investigate changes in bacterial and fungal communities and volatile flavor compounds during a 32-day fermentation process of red pepper (Capsicum annuum L.). Key odorants were identified by olfactometry combined with GC-MS. Sixteen volatile compounds differed significantly after fermentation, including seven odorants. After fermentation, 1-butanol, 3-methyl-, acetate, phenol, 4-ethyl-2-methoxy-, octanoic acid, ethyl ester, styrene and 2-methoxy-4-vinylphenol were the key odorants, producing a flavor described as peppery, fruity, sour, and spicy. The correlation between microorganisms and odorants in the fermentation was studied and 18 odorants significantly correlated with the core microbial communities in the fermented samples. For further analysis, strains of seven genera were isolated and correlation analysis by O2PLS indicated that Aspergillus, Bacillus, Brachybacterium, Microbacterium and Staphylococcus were highly correlated with the flavor formation. These findings would help to understand the fermentation mechanism of fermented red pepper flavor formation.

高通量测序和气相色谱-质谱法（GC-MS）用于研究红辣椒（Capsicum annuum）在32天发酵过程中细菌和真菌群落以及挥发性风味化合物的变化L.）。通过嗅觉测定结合GC-MS鉴定关键气味。发酵后，有16种挥发性化合物显着不同，其中包括7种增味剂。发酵后，以1-丁醇，3-甲基-乙酸盐，苯酚，4-乙基-2-甲氧基-，辛酸，乙酯，苯乙烯和2-甲氧基-4-乙烯基苯酚为主要香气，产生了如下风味：胡椒味，果味，酸味和辛辣味。研究了发酵过程中微生物与气味物质之间的相关性，其中18种气味物质与发酵样品中的核心微生物群落显着相关。为了进一步分析，分离了七个属的菌株，通过O2PLS进行的相关分析表明，曲霉，芽孢杆菌，短枝杆菌，微细菌和金黄色葡萄球菌与风味形成高度相关。这些发现将有助于了解发酵的红辣椒风味形成的发酵机理。