Analysis of quality characteristics and key aroma compounds variation in different Ming pepper varieties during ripening process

The pungency and flavor characteristics of Ming peppers determine their commercial value, but the pattern of quality change during maturation of different varieties is understudied. In this study, we used flavoromics and chemometrics to systematically investigate the quality changes of nine varieties of <i>Capsicum annuum</i> at four developmental stages. The results showed that Ming pepper could be categorized into three capsaicinoid accumulation types and three aroma types: spicy, balanced and highly aromatic, with 30 days after flowering as the critical period for aroma sensory transformation. Among the 31 volatile components, 2-furanmethanol (VIP = 1.650) was the most important characteristic volatile component. Sixteen key aroma compounds were screened, and 40 days after flowering was the turning point for key aroma materialization, with furfural reaching the peak and methialdehyde starting to accumulate significantly. This study elucidated the molecular basis of aroma formation in Ming pepper and provided a theoretical basis for aroma-oriented breeding.