Chili Paste Research Articles

Regulatory mechanisms of the microbial starter fortification on the community and flavor characteristics in Doubanjiang

Doubanjiang is a special Chinese seasoning paste produced by mixing broad bean paste with chili paste. Besides the antimicrobial substances, such as capsaicin contained in chili, the microbiota and metabolism are directly developed by the stress effect of abiotic factors that periodically change during the fermentation process. The microbial starter is a promising way to improve the quality of Doubanjiang production. In the present study, the regulatory mechanisms of the microbial starters (Tetragenococcus halophilus, Zygosaccharomyces rouxii, and Candida versatilis) were explored by comparing the microbial community, flavor characteristics and their correlation networks between the fortified and control groups. In comparison to the control group, the volatile compound content increased by 30.77%, with notable increases in phenylethyl alcohol, beta-ionone, etc. Conversely, there was a reduction in non-volatile compounds, including reducing sugar, acidity, amino acid nitrogen, and organic acids. The microbial structure underwent a shift, with an increase in the relative abundance of C. versatilis, while Z. rouxii demonstrated no variance and T. halophilus was not detected. The correlations of the specific microbes and certain flavor compounds were modified by the starter (p < 0.05). Notably, the correlation between Enterobacter/Malassezia and 3-furaldehyde was shifted from a negative to a positive conversion. The observed increase in beta-ionone, ethyl phenylacetate, etc., resulted from the synergistic effects, correlated transformations, and reduction of antagonistic interactions. These findings indicate that the starter powerfully regulates the interactions between microbial communities and metabolic networks, thereby provide valuable insights for the improvement of Doubanjiang quality.

Conductive hydro-drying of cayenne chili paste: Effects of intermittency, temperature and salt concentration on product quality and energy efficiency

Cayenne chili paste, which has a high moisture content, can be preserved by drying and adding salt. A Box-Behnken design was used to investigate the effects of added salt (0, 7.5 and 15 g salt/100 g paste), intermittent heating (cycles of 15 min on and 0, 15 or 30 min off), and water temperature (70, 80, 90 °C) on the physicochemical properties, capsaicinoid content, total phenolic content (TPC), antioxidant capacity (AC) and energy efficiency. Salt content significantly affected drying time and product moisture, density, color, TPC and AC. The intermittency increased the concentrations of TPC and AC and decreased energy consumption by up to 31%. Drying at 90 °C significantly reduced the processing time compared to drying at 70 °C, preserving the color and capsaicinoid content (18.3–59.0 mg/100 g dry matter). Dried cayenne chili paste produced by intermittent conductive hydro-drying had higher quality than product from a continuous process, drying times were similar and the process was more energy efficient.

Development of Health-Promoting Edible Cricket Products by Using Sensory Evaluation Techniques.

In the fields of food science and technology, sensory evaluation is extensively studied to assess personal perception and acceptability. However, studies on Thai consumers' personal perceptions of and acceptability of food products containing crickets have not been conducted. The overall goal of this study was to find out how well-liked two food products containing house crickets were by Thai customers in good health regarding their sensory qualities. The 3-point Just-About-Right (JAR) scale measured the foods' sensory characteristics, including thickness, color, odor, sweetness, and saltiness. Food product approval among consumers was assessed using the 9-point Hedonic scale. Nutrient density was measured using the nutrient-rich foods (NRF) index, highlighting the potential health benefits of these products. For every attribute, the goodness-of-fit score of the cricket puffed rice (CPR) was higher than 70%. The cricket-galangal chili paste (CGCP) received a score of greater than 70% for color and odor, but the sweetness was required more since it had a JAR score of 53.3 percent. The customer acceptance scores of CPR and CGCP were 6.63-7.60 and 6.60-7.50 on the 9-point Hedonic scale. The NRF indices of the CPR and CGCP were 19.19 and 20.44 (intermediate levels). There was no need for improvements in the cricket puffed rice product, but cricket-galangal chili paste should be improved. Further study on nutrition facts is required.

Bioactive Compounds and Nutrition of Thai Sauces in Retort Pouch and Physicochemical Properties Kinetics During Storage

The objectives of this study were to investigate the bioactive compounds, including carotenoids, flavonoids, total phenolics, antioxidant activity, and nutritional values of two ready-to-cook Thai sauces of stir-fry curry sauce (SCS) and spicy-sour sauce (SSS) in retort pouch and to investigate the kinetics of physicochemical properties, including lightness (L*), water activity, pH and total soluble solids, of the products during storage at 30°C and 55°C. The results showed that the temperature and time for sterilization of SCS (low acid foods) was 121°C for 43 minutes and SSS (acid foods) was 102°C for 31 minutes. The moisture content was between 57.9 and 63.2%. SCS had higher total fat, saturated fat, and calories because it contained soybean oil and chili paste, but SSS had higher sugar and sodium content than SCS. Trans fats and vitamin C were not detected in either product. SSS had a higher content of total phenols, carotenoids (especially capsanthin, zeaxanthin, and β-carotene) and antioxidants than SCS. The representation of the physicochemical properties of the products as a function of temperature and time resulted in a linear model (R2 = 0.7222 – 0.9772). L*, water activity, pH decreased, and TSS increased during the 90-day storage at both 30°C and 55°C. The change was more remarkable when stored at 55°C than 30°C.

Impact of different smoke flavors on the quality of hermetically sealed green chili paste (Nam Prik Num)

This research examined how various smoke flavors such as powdered smoke, teak, and longan wood affected the quality of hermetically sealed green chili paste (Nam Prik Num). Teak and longan wood smoking produced a darker green color than the control and smoke powder samples. The smoky aroma had no impact on yield, pH, water release, or chemical composition. However, it did influence moisture content, lightness (L*), redness (a*), yellowness (b*), and water activity (aw) compared to control and smoke-flavored samples. The attenuated total reflection-Fourier transform infrared spectroscopy (ATR-FTIR) showed structural changes, control with C-H groups at 2924 cm−1, and smoking introduced –COOR at 1744 cm−1, signifying flavor-induced alterations. The heightened peak hinted at a distinctive smoke aroma, deepening our understanding of molecular transformations. Sample smoke flavor compounds studied using a solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS), included hydrocarbons, alcohol, aldehydes, ketones, esters, acids, and sulfide compounds, with sulfide compounds, alcohol, hydrocarbon, and alcohol compounds as the predominant volatiles. Nam Prik Num with smoke powder scored higher in appearance, color, aroma, taste, and texture than the control. Flavoring with smoke powder is more effective than charcoal grilling for adding smoky taste to Nam Prik Num.

Comparative evaluation of physicochemical compositions, antioxidant activities and microbiological quality of three chili pastes from Carissa carandas L. under different conditions

The development of chili paste from karanda (Carissa carandas L.) was aimed to obtain a product which will benefit consumer health and promote the use of Thai herbs to become functional foods. This research was designed to conduct a comparative evaluation of physicochemical compositions, total phenolic content (TPC), antioxidant activities, microbiological qualities, and sensory testing of three karanda chili paste formulas (formula A, B and C). The physicochemical proximate compositions were analyzed by the AOAC method. The TPC of the extracts was determined by the Folin-Ciocalteu method. The antioxidant activities were tested by 2, 2-diphenyl-1-picrylhydrazyl (DPPH) scavenging DPPH and ferric reducing antioxidant power (FRAP) assay. The results showed that the colour values of redness (a*) and yellowness (b*) of chili paste in formula B were lower than others. Formula B was significantly higher than others in protein content whereas formula C was significantly higher than others in fat, carbohydrate, ash and energy. The extract of steamed formula A contained the highest TPC (3.94±0.11 milligram gallic acid equivalent per gram of fresh weight (mg GAE/g FW). Similarly, this extract containing most karanda showed stronger antioxidant capacities, 11.55±0.04 milligram trolox equivalent per gram of fresh weight (mg TE/g FW), and 11.93±0.02 micromole trolox equivalent per gram of fresh weight (µmole TE/g FW) as determined by DPPH and FRAP assays, respectively. The DPPH and FRAP values of steamed chili paste were higher compared with unsteamed chili paste in all formulas. Moreover, the steamed chili paste did not have counts of the total aerobic bacteria, Escherichia coli, yeasts, and mold that exceeded the community product standard. Overall preference for all formulas of karanda chili paste was not significantly different, but formula A was the most acceptable. This study demonstrated that karanda chili paste could retain its antioxidant activity and help to reduce microbial contamination due to steaming and its spice phytochemicals; therefore, it could be valuable as a functional food for preventing oxidative stress-mediated human disorders.

APPLICATION OF FUZZY LOGIC OF THE SUGENO METHOD TO DETERMINE THE AMOUNT OF PRODUCTION OF DRY POTATO SAMBAL

Home industry has become the primary choice in the entrepreneurial world. One example of a home industry is Putro Prasojo's dried cassava chili paste. In the realm of production, this capability involves the skill of planning or determining the production volume. The goal is to ensure that market demand is met accurately while also considering inventory levels to achieve maximum profit. Several factors are considered in determining the production volume, involving an evaluation of the existing inventory and consideration of the demand levels. Facing these challenges, determining the right production volume to meet consumer demand requires alternatives. Applying the Sugeno Fuzzy Method using the MATLAB toolbox. This research is expected to establish an optimal production design. The Sugeno Fuzzy Logic Method used to determine the production volume of Putro Prasojo's dried cassava chili paste based on inventory and demand data can be an effective decision-making tool for the company. This method provides truth values to the decisions made, with a truth value reaching 82.787%.

Rapid determination of 61 acid dyes in chili paste, hotpot seasoning, and bearnaise using double liquid-liquid extraction and UHPLC-Q-Orbitrap-MS.

The aims of this study were to establish a novel method for simultaneously determining 61 acid dyes in chili, hotpot seasoning, and bearnaise sauce using double liquid-liquid extraction (d-LLE) technology. A mixture of water, methanol, and dichloromethane (1:3:1, v/v/v) was used as the extraction solution, which was actively separated into aqueous and organic phases at a fixed ratio. The clean-up step was initially completed by discarding the organic phase layer, which contained abundant lipophilic compounds. Subsequently, the aqueous phase was further separated by salting out, which effectively removed interference from the highly hydrophilic compounds. As a result of these two purification steps, the matrix suppression effect was significantly reduced by a minimum of 16.9%. Finally, the extract was analyzed using an ultrahigh-performance liquid chromatography-quadrupole Orbitrap mass spectrometer (UHPLC-Q-Orbitrap-MS), and the characteristic ion fragments (SO3 - , m/z 79.9557) of the acid dyes were utilized for the preliminary qualitative analysis. The results showed that the 61 acid dyes showed a good linear relationship in the range of 0.01-0.2µg/mL, and the limit of quantification (LOQ) was 0.01mg/kg. The average recoveries were 74.3%-99.7%, with relative standard deviations (RSD) ≤10%. The proposed method can rapidly identify and quantify acid dyes in complex foods at a low cost, with high sensitivity and reliability.

Revealing the microbial contributions in chili paste fermentation by inoculating in situ microbiome

Fermented chili paste, a widely used food and condiment, has a pleasant flavor due to the action of microorganisms that spontaneously enriched. However, the exact contribution of microorganisms to flavor compounds during chili paste fermentation is not clear yet. In this study metagenomic sequencing was employed to analyze microbial composition, functionality, and their correlation with flavor substances during fermentation. In particular, in vitro chili paste fermentation by inoculating in situ microbiome from different stages was conducted to confirm the functionality of key microorganisms. The results showe that the primary bacteria involved in chili paste fermentation include Pantoea, Lactobacillus, Lactococcus, Leuconostoc, Weissella, and Pediococcus, while the primary fungi include Zygosaccharomyces, Pichia, Saccharomyces, Starmerella, and Debaryomyces. There were high correlations between Lactobacillus, Pediococcus, Weissella, and Pichia with various organic acids and flavor compounds during the chili paste fermentation process, indicating them the key functional microorganisms. In situ validation further confirmed that Pediococcus, Lactobacillus, Weissella, Zygosaccharomyces, and Pichia were the core microorganisms behind flavor compound production. These findings provide new insights into how microorganisms influence flavor characteristics and support the discovery of essential indigenous functional microorganisms. This knowledge is valuable for the regulation of the chili paste fermentation process.

Elevating the Tradition of Women Making Grilled Chili Paste as a Commercial Product to Increase Supplementary Income

The women's community involved in SMEs (Small and Medium-sized Enterprises) in Benjor Village is a phenomenon of housewives seeking livelihoods not only out of necessity but also due to willingness, ability, and available job opportunities, as well as access to these opportunities. Such a tradition is one of the many economic activities that communities can engage in by harnessing resources that rely on ideas and knowledge as the primary factors in their economic activities. Sambal Bakar (grilled chili sauce) is a flagship product in one of the regions in Malang Regency that utilizes agricultural raw materials to create a creative culinary product, predominantly made by women. However, it has not been managed properly according to the target market with a profit-oriented approach. The objective of this community service activity is to enhance the skills of the community, especially women, in (1) commercial production of Sambal Bakar and branding of the product based on quality standards, including brand naming and product distinctiveness, and (2) utilizing social media. The method employed in this activity includes needs assessment, implementation, and mentoring/recommendations. Data analysis follows the simultaneous 6P stages technique by Winarno &amp; Robfiah, which comprises approach, exploration, deepening, matching, interpretation, and presentation. The results of the activity indicate that the women's community is skilled in producing the distinctive "Pawon Benjor" Sambal Bakar. Furthermore, the branding of the Sambal Bakar product as a business identity that sets it apart from competitors is achieved through brand naming and the creative and innovative distinctiveness of the product, such as using pottery for grilling. Additionally, Instagram social media is utilized in business development.

Relationship between the Dynamics of Flavor Compounds and Microbial Succession in the Natural Fermentation of Zhalajiao, a Popular Traditional Chinese Fermented Chili Paste.

Zhalajiao, a traditional Chinese fermented food, is popular due to its unique flavor. Traditional Zhalajiao fermentation is closely related to flavor compounds production. However, the mechanisms underlying the formation of these crucial flavor components in Zhalajiao remain unclear. Here, we explored the dynamic changes in physical and chemical properties, microbial diversity, and flavor components of Zhalajiao at various fermentation times. In total, 6 organic acids, 17 amino acids, and 21 key volatile compounds were determined as flavor components. In Zhalajiao, Lactobacillus and Cyanobacterium were the main bacteria that were involved in the formation of crucial flavor compounds. Candida showed a significant correlation with 14 key flavor compounds during fermentation (p < 0.05) and was the main fungal genus associated with flavor formation in Zhalajiao. This research offers a theoretical foundation for the flavor regulation and quality assurance of Zhalajiao.

PELATIHAN DAN PENDAMPINGAN BUDIDAYA DAN PENGOLAHAN BAWANG MERAH ASAL TRUE SHALLOT SEEDS (TSS) DI DESA BRANG KOLONG KECAMATAN SUMBAWA

Shallot farmers from Brang Kolong Village, Sumbawa Regency, have been cultivating shallots from bulbs. The main problem faced by farmers is the decreased productivity of shallots even though the planting area has increased from year to year. With an increase in the area for planting shallots, automatically the need for seeds from tubers will also increase. Therefore, cultivating shallots other than bulbs is very much needed, one of which can be achieved by planting shallots from seeds or what is known as TSS (True Shallot Seeds). ). Other problems faced by partners are high postharvest weight losses, and also the size of shallot bulbs that do not vary. This affects the selling value of shallots in the market. Therefore, training and assistance is carried out on shallot cultivation through the TSS method, good postharvest handling and processing of low grade shallot yields to become onion chili paste and crispy fried shallots. The stages of community empowerment include the preparation stage, FGD socialization of work programs with partners, training and technical assistance for shallot cultivation using the TSS method, post-harvest training and new product development from rejected onion bulbs. The output of this activity was an increase in partners' knowledge regarding aspects of shallot cultivation and processing from TSS which was marked by an increase in the average pre-test score of 55% to 87% in the post-test.

Consumer Perception on the Redness and Off Flavor Upon Stored Red Chili Paste with Ozone Treatment

Since red chili has a high moisture content and a rapid respiration rate, it is regarded as a perishable item. The redness and scent of the chili can be used to detect a quality decline during storage. It has long been common practice to employ ozone to prevent horticultural products from degrading. The purpose of this study is to ascertain the impact of ozone pretreatment on the redness and scent of chili paste during storage as a quality indicator of customer perception level. Red chilies were treated by soaking in ozonated water for 15 minutes using an ozone generator, as opposed to the control treatment, which used only pure water. Samples were kept for seven days, and each day the redness and scent were evaluated. Data were obtained by calculating the average and standard deviation, then presented in a graph with error bars. The results showed that the redness value of control and ozone treatment started from 51.55 and 46.04 and on the seventh day became 42.94 and 43.81. The control treatment showed off-flavor on the third day of storage while the ozone treatment did not show off-flavor until seventh day of storage. In conclusion, ozone treatment slowed down the decrease of red chili paste’s redness value and off-flavor.

Consumer Perception on the Redness and Off Flavor Upon Stored Red Chili Paste with Hypoiodous Acid Treatment

Red chili has a short shelf life because its respiration rate increases quickly. The development of pretreatment with hypoiodous acid (HIO) to extend the shelf life of agricultural products is now underway. This study intends to determine the impact of HIO treatment on the color and flavor of red chili paste during storage, which was employed as a quality indicator at the level of consumer perception. Red chili was used for the treatments, which were carried out by soaking it in 10 mM HIO for 15 minutes, whereas pure water was used for the control treatment. By reacting 20 mM H2O2 and 20 mM KI, HIO was produced. Every day for seven days, the redness value and scent were analyzed. The average and standard deviation were calculated to generate the data, which was then plotted with error bars. The outcomes showed that, starting at 51.55 and 54.10, the redness values for the control and HIO treatments were 42.94 and 43.71, respectively. The findings also revealed that whereas off flavor first appeared in the control treatment on the third day of storage, it first appeared in the HIO treatment on the seventh day. In conclusion, HIO therapy may limit the loss of redness and guard against changes in the flavor of red chili paste.

Prediction of Rhodamine B Dye Content in Chilies Paste Using VIS-NIR Spectroscopy

Chili is an agricultural product that is used as a spicy seasoning because it produces a hot effect with striking color and can be processed into various products, such as chili paste. However, it was found that some sellers misused the harmful Rhodamine B (RB) dye in chili paste to maintain the color in order to maximize profits without considering the health impact of consumers. In this study, a method was developed to predict RB in chili paste samples non-destructively using the VIS-NIR instrument combined with the Partial Least Square Regression (PLS) chemometric method to build a calibration model to measure RB content. Red curly chilies in good condition without blemishes were washed and then ground into chili paste products as samples in this study. The samples were divided into four variations of RB concentration, namely 0 ppm, 250 ppm, 500 ppm, and 1000 ppm. The chili paste spectra were acquired at a wavelength of 450-950 nm and several pre-treatments spectra were performed. The best calibration model that can be generated using pre-treatment multiplicative scatter correction (MSC) has a calibration value of R2 of 0.96, SEC of 70.69, and RPD of 4.52. This shows that a non-destructive method for predicting RhB concentrations in chili paste using VIS-NIR spectroscopy combined with chemometric analysis produces a good measurement method for screening applications.

Effects of endogenous capsaicin stress and fermentation time on the microbial succession and flavor compounds of chili paste (a Chinese fermented chili pepper)

Chili paste, is a popular traditional product derived from chili pepper, and its fermentation system is affected by the variable concentration of capsaicin, which originates from the peppers. In the present study, the effects of capsaicin and fermentation time on the microbial community and flavor compounds of chili paste were investigated. After capsaicin supplementation, the total acid was significantly decreased (p < 0.05) along with lower total bacteria, especially lactic acid bacteria. Lactiplantibacillus, Lactobacillus, Weissella, Issatchenkia, Trichoderma, and Pichia were the shared and predominant genera; whereas, the Bacteroides and Kazachstania abundance was significantly increased due to the selection effect of capsaicin over time. Additionally, alterations of the microbial interaction networks and their metabolic preferences led to less lactic acid content with greater accumulation of ethyl nonanoate, methyl nonanoate, etc. This study will provide a perspective for selecting chili pepper varieties and improving the quality of fermented chili paste.

Freeze-Dried Powder of Fermented Chili Paste-New Approach to Cured Salami Production.

Fermented chili powders were obtained through the freeze-drying of fermented chili pastes and used as a condiment, acidifier, antioxidant, colorant, and microbial starter carrier in fermented salami production. Fermented chili powders were examined regarding carbohydrates, organic acids, vitamin C, phenolic compounds, carotenoids, and aroma profile. High concentrations of lactic (10.57-12.20%) and acetic acids (3.39-4.10%) were recorded. Vitamin C content was identified in the range of 398-1107 mg/100 g, with maximum values for C. annuum cv. Cayenne chili powder. Phenolic compounds showed values between 302-771 mg/100 g. Total carotenoid content was identified between 544-2462 µg/g, with high concentrations of capsanthin esters. Aroma profile analysis evidenced specific compounds (1-hexanol, 2-hexanol, hexenal, E-2-hexenal) with sensory importance and a more complex spectrum for Capsicum chinense cultivar. Plant-specific lactic acid bacteria showed dominance both in fermented chili paste, chili powder, and salami. Lactic and acetic acids from the fermented chili powder reduced the pH of the filling immediately, having a stabilizing effect on the meat. Nor molds or pathogens were identified in outer limits. Based on these results, fermented chili powders could be used as starter carriers in the production of fermented meat products for exceptional sensory properties and food safety management.

Gamma irradiation for shelf‐stable and ready‐to‐eat shrimp chili paste

Gamma irradiation was applied to extend the shelf life of ready-to-eat shrimp chili paste stored at ambient temperature. Doses of 2–8 kGy did not affect aw, pH, color, and antioxidant properties of shrimp chili paste. Noticeable change in TBARs was noticed at 4 kGy, but panelists gave similar sensorial acceptability scores among samples. Gamma irradiation at 4 kGy could completely eliminate Escherichia coli intentionally inoculated in shrimp chili paste. However, gamma irradiation at 8 kGy was recommended because it could only sterilize RTE shrimp chili paste in cooperation with panelists overall acceptance. The RTE shrimp chili paste irradiated at 8 kGy was microbiologically safe throughout 6 months of ambient storage, whereas non-irradiated chili paste was spoiled with a bacterial count above 6 log cfu/g. During storage with the presence of oxygen, alteration of color values, and increasing in lipid oxidation were noticed. However, panelists still accepted irradiated RTE shrimp chili paste at the end of storage. Novelty impact statement Gamma irradiation is recommended as an alternative process to extend the shelf life of RTE shrimp chili paste under ambient condition without modification of product qualities and storage conditions. Gamma irradiation could replace chemical food preservatives and thermal process, which demolished aroma volatiles of chili paste. Important hindrances in terms of preparation hassle and short shelf-life at ambient condition of RTE chili paste are resolved. Thus, potential markets in Southeast Asian, Asian, USA, and Europe could be expanded. These insights could be profitably applied to create other convenient and travelable condiments and table sauces.

PENGARUH LINGKUNGAN KERJA NON FISIK TERHADAP KINERJA (Studi Pada Pengrajin Sewel Cinta, Socah)

Socah Village is located in Socah District, Bangkalan Regency. Housewives in Socah Village are very productive because so many home industries are developing, especially the production of snacks. One of them is Sewel. The advantages of Sewel Cinta are tasty with the addition of chili paste and peanuts. To achieve high employees performance, a non-physical work environment is needed. The purpose of this study was to determine the effect of the Non-Physical Work Environment on the Employees Performance. It uses a quantitative approach, with the entire population as respondents as many as 25 employees. Using the multiple linear regression analysis, the results showed that: 1) Supervision (X1) has a positive and significant effect on employees performance (Y). 2) Work Atmosphere (X2) has a positive and significant effect on employees performance (Y). 3) Reward System (X3) has a positive and significant effect on employees.. 4) Good Treatment (X4) has a positive and significant effect on employees performance (Y).. 5) Safety (X5) has a positive and significant effect on employees performance (Y 6) Supervision (X1), Work Atmosphere (X2), Reward System (X3), Good Treatment (X4), and Safety (X5) have a simultaneous effect on employees performance (Y).

Challenge in the Identification of Water Loss, Aromatic Sense, and Preference of Chili Paste During Ozone Water Controlled Handling

Chili production received significant attention from Indonesian farmers due to the national income based on agricultural products. As happen in Indonesia, chili production depends on the season, resulting in the national stock and the price. The second-grade chili is easily available in the traditional market with low-medium quality but less shelf life quality. This research identified the treatment of chili using ozone after harvesting. Basic processing was used to produce chili paste. A10 kg of second-grade chili from a local farm was obtained. The chili without ozone was also used as control. The treatment for chili was washed in ozone through the method of ozone water. Chili paste was packaged in the aluminum packaging and heating. The chili paste was stored at room temperature for 12 days and the tests were conducted in every 6 days. This research had not shown a significant increase in water loss, but the aroma of chili had significant changes in the last day. Aromatic sense was obtained from consumer preferences upon the color of chili paste which indicated less changes in chili paste. In conclusion, chili paste with ozone treatment provided a remarkable positive effect on water loss, aromatic sense, and consumer preference.