Habanero pepper is recognized for its appealing aroma and flavor. Lactic acid fermentation can improve these sensory properties, especially aroma, by the synthesis of volatile compounds, which might also increase the consumer preference. Thus, the aim of this research was to compare the volatile composition as well as different sensory parameters such as preference and emotions related to the lactic acid fermentation of Habanero pepper by two strains (wild and commercial) of Lactiplantibacillus plantarum. A multiple factor ANOVA was used to compare the volatile composition with different fermentation times and strains. The results demonstrated that the interaction between the strain and fermentation time had significant effects on the volatile compound production that includes 1-hexanol, cis-3-hexenyl hexanoate, linalool, and 3,3 dimethyl-1-hexanol while only time influenced the production of trans-2-hexen-1-al. The wild strain (WIL) at 48 h of fermentation produced the highest concentration of 3,3 dimethyl-1-hexanol and trans-2-hexen-1-al. On the other hand, the commercial strain (COM) presented the highest concentration of 1-hexanol and cis-3-hexenyl hexanoate with a 72 h fermentation. The most preferred sample was that fermented by WIL for 48 h for the attribute of odor, while for taste, the most preferred sample was that fermented for 72 h with COM.

Lactiplantibacillus plantarum is a lactic acid bacterium that grows in different environments; this ability arises due to the variability within the species, which may be influenced by their origin. On the other hand, habanero pepper (Capsicum chinense) from Yucatan, Mexico, is characterized by its unique sensory properties such as aroma and pungency and has an annual production of more than 5000 t in the Yucatan Peninsula. Thus, the purpose of this study was to compare L. plantarum from different isolation sources during habanero pepper fermentation. A 2³ factorial design was made for the evaluation of the effect of two cultures a commercial (COM) and a wild (WIL) strain, in a habanero pepper puree medium (HPP); ripe and unripe peppers and different proportions of habanero pepper puree (40:60 or 60:40, HPP:water, w/w) were used to obtain the kinetic parameters of growth, lactic acid production, and volatile composition. The highest growth and lactic acid production were achieved in the 60:40 HPP:water, while WIL presented the major production of lactic acid. Characteristic volatiles in WIL fermentation were 2,3- butanedione, whereas in COM fermentation, they were limonene, cis-3-hexenyl hexanoate, and 1-hexanol. The association between COM and 1-hexanol was confirmed with principal component analysis (PCA).

The aim of this research was to evaluate the effect of soil on the concentration of the main volatile compounds in the Habanero pepper (Capsicum chinense Jacq.). Plants were cultivated in three soils named, corresponding to the Maya classification, as Chich lu’um (brown soil), Box lu’um (black soil), and K’ankab lu’um (red soil). The volatile compounds of the peppers were extracted by steam distillation, analyzed by gas chromatography, and reported on a fresh weight (FW) basis. The results indicated that the soil presented a significative effect on the concentration of the volatile compounds evaluated (1-hexanol, hexyl-3-methyl butanoate, 3,3-dimethyl-1-hexanol, cis-3-hexenyl hexanoate). The peppers cultivated in black soil exhibited the highest concentration of 1-hexanol (360.14 ± 8.57 µg g⁻¹ FW), 3,3-dimethyl-1-hexanol (1020.61 ± 51.27 µg g⁻¹ FW), and cis-3-hexenyl hexanoate (49.49 ± 1.55 µg g⁻¹ FW). In contrast, the highest concentration of hexyl-3-methyl butanoate (499.93 ± 5.78 µg g⁻¹ FW) was quantified in peppers grown in brown soil. This knowledge helps us to understand the role of the soil in the aroma of the Habanero pepper and could be used by farmers in the region (Yucatan Peninsula) to select the soil according to the desired aroma characteristics.

Phytohormones have the potential to improve microalgae culture productivity. Still, not every phytohormone is water-soluble, and most have to be dissolved in organic solvents before being delivered to the cells. Unfortunately, most studies neglect or do not report the effect of the solvent. This is a problem as the solvent itself can have an effect, and not accounting for it would lead to confounding and potentially erroneous interpretations. Consequently, this work evaluates the effects of classical solvents (methanol, ethanol, DMSO, and hexane) in the context of phytohormone delivery. Thus, Chlorella vulgaris was exposed to different dosages of those solvents. The cultures were monitored for three days using optical density to evaluate growth, the OJIP test to assess photosynthetic apparatus status, and flow cytometry to measure viability. Individual outputs and integrated biomarkers were used to analyze the results. Overall, ethanol triggers cell flocculation for the tested concentrations (as low as 0.1%vol) and lysis above 0.5%vol. Methanol also led to flocculation above 0.5%vol, but started to impair viability from 0.1%vol on. DMSO and hexane appear as viable solvents, with no deviation from control for 0.25 and 0.1%vol dosage. Their dosages can be increased to 1%vol while still claiming admissibly perturbed cultures, as absolute values remain in line with control, but dispersion increases. Finally, a validation run was carried out. DMSO-delivered salicylic acid was used to modify Chlorella vulgaris lutein production. Results confirmed the efficiency of salicylic acid and the safety of DMSO at the chosen dosage.