Determination of Volatiles and Carotenoid Degradation Compounds in Red Pepper Fermented by Lactobacillus parabuchneri

Red pepper (Capsicum annuumL.) has been used as one of key ingredients in certain fermented foods due to it providing a unique hot and spicy sensation. In this study, volatile compounds—including degradation compounds of carotenoids—in fermented red pepper inoculated with Lactobacillus parabuchneriwere investigated. In total, the contents of certain alcohols, benzene and its derivatives, esters, hydrocarbons, lactones, pyrazines, and terpenes were increased in red pepper inoculated with L. parabuchneri, while those of aldehydes, sulfur‐containing compounds, and ketones decreased during the fermentation period. The contents of some degradation compounds of carotenoids (β‐ionone, β‐cyclocitral, α‐ionone, and β‐damascenone) increased significantly with the fermentation period. In particular, the content of β‐damascenone—which could form by the degradation of neoxanthin—increased gradually during fermentation, but this compound was not detected in 0‐day samples. These findings indicate that the contents of certain volatiles—including degradation compounds of carotenoids—in fermented red pepper inoculated with L. parabuchnerican change markedly during the fermentation process. This study investigated the changes of volatiles and carotenoids degradation compounds in fermented red pepper inoculated with Lactobacillus parabuchneriduring fermentation. These results could be used to improve the quality of red pepper‐based products and in the development of certain fermented foods, including Gochujang(fermented red pepper paste) and kimchi.