Physicochemical and Sensory Evaluation Data to Drive the Development of a Green Chili Pepper Hot Sauce from Unexploited Raw Materials

The present study shows the set of analyses conducted during development a hot chili pepper sauce to valorize green peppers usually discarded in Espelette region (France). A traditional production process was used as inspiration for product development, and two different fermentation processes were assessed characterized by measuring pH, sugar content, instrumental color, volatile composition, conducting sensory (discriminant test) microbiological (total plate count). Significant differences observed among mash samples with respect their physicochemical characteristics, but products considered similar from standpoint. Both tests suggested that ingredients added make sauces determinant had higher impact on organoleptic profile final than process. Finally, Napping® test determine attributes could differentiate found current market. results research allowed optimization elaboration new product, saving time ingredient costs. procedures shown be an example which data are collected decision making.