Static headspace-gas chromatography-mass spectrometric analysis of volatile components in chili food

Volatile components from dried chili and chili food that include savoury beef sauce, savoury pork sauce, savoury seafood sauce, fresh chili sauce were extracted by static headspace method and analyzed by gas chromatography-mass spectrometry (GC-MS) . A total of 74 volatile components which were mainly made up of esters, with 20 species of esters, 17 species of ketones, 9 species of carboxylic acids, 6 species of amines, 6species of alkanes, 4 species of aldehydes, 3 species of alcohols, 3 species of alkenes, 2 species of azoles, 1 species of imidazole, 1 species of phenols and 1 species of ethers and 1 species of others. Chili and chili food had 5 common components that were identified, including hexanal, hexahydro-3- (2-methylpropyl) -Pyrrolo1, 2-apyrazine-1, 4-dione, caprolactam, hexahydro-3- (phenylmethyl) -pyrrolo1, 2-apyrazine-1, 4-dione, 2-Amino-N-ethylpropanamide. The study showed that the method could quickly and efficiently judge the volatile material composition in chilli sauce.