Gas chromatography-mass spectrometric analysis of volatile components in capsicum powder from different cultivars

Volatile components from bell pepper, chili hot pepper, vietnam capsicum frutescens var and capsicum frutescens var were extracted by solid phase microextraction (SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS) . A total of 94 volatile components, which were mainly made up of esters and alkenes (especially terpene) , with bell pepper 24, chili hot pepper 30, vietnam capsicum frutescens var 43, and capsicum frutescens var 58, including 10 common components were identified. The relative contents of esters which were mainly made up of hexyl hexanoate, hexyl 2-methylbutanoate and hexyl 3-methylbutanoate in capsicum frutescens var and alkenes which were mainly made up of aromadendrene, (4aS-cis) -2, 4a, 5, 6, 7, 8, 9, 9a-octahydro-3, 5, 5-trimethyl-9-methylene-1H-benzocycloheptene and cis- (-) -2, 4a, 5, 6, 9a-hexahydro-3, 5, 5, 9-tetramethyl (1H) benzocycloheptene in chili hot pepper were the highest. The relative contents of hexanal and 2-pentylfuran in bell pepper and vietnam capsicum frutescens var were high.