초록
<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 <I>Lactobacillus plantarum</I> (<I>L. plantarum</I>) is unclear. The present study attempted to illustrate the effect of capsaicin stress on the aroma-producing properties of <I>L. plantarum</I> CL-01 isolated from traditionally fermented peppers based on E-nose and GC–IMS. The results showed that E-nose could clearly distinguish the overall flavor differences of <I>L. plantarum</I> CL-01 under capsaicin stress. A total of 48 volatile compounds (VOCs) were characterized by means of GC–IMS, and the main VOCs belonged to acids and alcohols. Capsaicin stress significantly promoted <I>L. plantarum</I> CL-01 to produce alpha-pinene, ethyl crotonate, isobutyric acid, <I>trans</I>-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 (<I>p</I> < 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, <I>trans</I>-2-pentenal, 2-methylbutyl acetate, and 2-heptanone produced by <I>L. plantarum</I> CL-01 were significantly increased along with the fermentation time (<I>p</I> < 0.05). Furthermore, some significant correlations were observed between the response values of specific E-nose sensors and effective VOCs.</P>