辣椒风味研究热点与前沿的知识图谱分析OA

Using the China National Knowledge Infrastructure(CNKI)and Web of Science(WOS)databases,this study systematically reviewed and conducted a bibliometric analysis of research related to chili flavor from 2010 to 2025,aim-ing to reveal research hotspots and frontier trends in this field.Knowledge maps were constructed using CiteSpace and VOSviewer software to analyze publication volume trends,journal distribution,author collaboration networks,and key words clustering.The results indicate that chili flavor research has experienced rapid growth overall,entering a high-out-put phase since 2019 and peaking in 2023,demonstrating its emergence as a prominent direction in food science.Chinese language literature predominantly focuses on applied research,concentrated in journals such as Chinese Condiments and Food Science.English language publications emphasized theoretical exploration and international exchange,with core journals including Food Chemistry and Food Research International.Regarding author collaboration,Chinese literature forms a multi-team network centered around Jiang Liwen's team,while English literature features representatives like He Qiang and Chi Yuanlong,indicating the gradual formation of distinct research communities.Key words clustering reveals research focuses primarily on the analysis of volatile flavor compound,fermentation process regulation,lactic acid bacte-ria functionality,processing optimization,and detection technology innovation.Both Chinese and English literature are shifting from single-variety or singlefactor studies toward multidimensional,interdisciplinary approaches.Overall,chili flavor research is evolving from traditional physicochemical analysis toward mechanism exploration combined with indus-trial applications,providing data support and methodological references for quality enhancement and industrial upgrading of chili pepper products.