Enhancing Flavor and Quality in Low-Salt Fermented Chili Sauce: Impact on Microbial Communities, Biogenic Amines, and Key Volatile Compounds

Abstract

Chili sauce, a traditional fermented food, relies on high salt content for flavor and preservation, yet excessive sodium poses health risks. This study aimed to develop low-salt fermented chili sauce with improved flavor and quality by preparing three groups with reduced salt concentrations (8%, 10%, and 12%) and introducing L. acidophilus and K. bulderi to enhance fermentation. Analyses of physicochemical properties, biogenic amines, volatile compounds, and microbial communities demonstrated that reduced salt significantly increased amino acid nitrogen levels and elevated key aroma volatiles, enhancing flavor complexity. However, lower salt concentrations correlated with higher biogenic amine production, primarily linked to fungal activity, with Kazachstania species identified as critical contributors to flavor enhancement. These findings advance strategies for producing healthier low-salt fermented chili sauces without compromising sensory quality, offering theoretical insights into microbial roles in flavor development and biogenic amine regulation during reduced-salt fermentation.