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Salt is a key ingredient that can both enhance the taste and extend the shelf life of fermented vegetables. However, it is important to note that excessive salt levels can have adverse effects on consumer health. This study aimed to investigate the impact of various salt additions (2%, 4%, 6%, 8%, and 10% wt/wt) on the flavor profile of fermented ciba pepper, a traditional Chinese fermented chili sauce, using gas chromatography–ion mobility spectrometry (GC-IMS) in combination with an electronic nose (E-nose). Fermented ciba pepper samples were prepared with different salt additions: 2% (LJA), 4% (LJB), 6% (LJC), 8% (LJD), and 10% (LJE) (wt/wt). The physicochemical and sensory properties of the fermented ciba pepper samples were evaluated. Sensory evaluation indicated that LJC and LJD received higher scores compared to the other groups. The total acid and amino acid nitrogen contents displayed contrasting trends with the salt additions (p < 0.05). The E-nose analysis successfully differentiated the flavor profiles of the ciba pepper samples fermented with varying salt additions. Additionally, the GC-IMS analysis identified a total of 72 volatile compounds, including 14 alcohols, 21 esters, nine aldehydes, four acids, eight ketones, three terpenes, and eight other substances. Notably, the ciba pepper samples with lower salt additions exhibited higher levels of alcohols, aldehydes, and esters. In conclusion, the addition of salt during the fermentation process significantly influenced the formation of flavor compounds in ciba pepper. This study provides valuable insights into ciba pepper fermentation with different salt additions and offers prospects for the development of low-salt fermented ciba pepper products. Full article

This study examined the flavor profiles of fermented Ciba chili, comparing samples with Sichuan pepper (HJ) to those without Sichuan pepper (CK), using three analytical techniques: E-tongue, E-nose, and gas chromatography–ion mobility spectrometry (GC-IMS). The results obtained from the E-tongue and E-nose exhibited a clear difference in taste and flavor between CK and HJ. In detail, CK mainly exhibited a sour flavor profile, whereas HJ displayed an intricate and rich flavor. The HS-GC-IMS results identified a total of 60 compounds in the samples, with terpenes, alcohols, and esters being the primary volatile flavor compounds. Additionally, Zanthoxylum was found to significantly enhance the concentration of these compounds in fermented Ciba chili. Through robust principal component analysis (rPCA), 17 distinct flavor compounds were selected. Correlation analysis revealed that most terpenes exhibited positive correlations with LY2/LG, LY2/gCT1, LY2/Gct, LY2/G, LY2/Gh, and terpenes were found in higher concentrations in HJ. This study contributes a theoretical basis and provides data support for optimizing the fermentation process and elucidating the underlying mechanism of characteristic aroma formation in Ciba chili after fermentation. Full article