Comparative analysis of physicochemical, microbiological, and sensory characteristics in discolored and normal red pepper ( <i>Capsicum annuum</i> L.) powder

This study evaluated the quality characteristics of discolored red pepper powder during drying (DRPP) and normal red pepper powder (NRPP), both produced during the drying process in China and Korea. Physicochemical and microbiological qualities were assessed, along with electronic tongue (e-tongue) analysis. The degraded DRPP samples had significantly lower levels of soluble solids, free sugars, and organic acids than those of the normal samples, whereas the pH and capsaicinoid levels were higher. The e-tongue analysis revealed that NRPP samples exhibited higher umami levels, whereas DRPP samples exhibited stronger bitterness. Correlation analysis indicated that increased bitterness in Chinese DRPP may be associated with higher capsaicin levels and pH. Additionally, DRPP exhibited a microbial community that could pose hazards, including genera such as Pantoea, Diaporthe, and Glomerella. This highlights the significance of detecting poor-quality DRPP-mixed red pepper powder to ensure safety and enhance overall taste during distribution.