Determination of Volatiles and Carotenoid Degradation Compounds in Red Pepper Fermented by Lactobacillus parabuchneri.

This study investigated the changes of volatiles and carotenoids degradation compounds in fermented red pepper inoculated with Lactobacillus parabuchneri during fermentation. These results could be used to improve the quality of red pepper-based products and in the development of certain fermented foods, including Gochujang (fermented red pepper paste) and kimchi.