The contents of total acids and total nitrites at different fermented stages were determined in the fermented chili with high salt content. Solid phase micro-extraction and gas chromatography-mass spectrometry （SPME-GC-MS） were used to determine the volatile substances of fermented chili at different stages. The analysis of volatile substances was achieved by the principal components analysis （PCA） and cluster analysis （CA）. The results indicated that there was no obvious change in acidity. The content of total nitrites did not exceed the...
