Analysis of Aroma Compounds of Different Geographical Indication Chili Powder by SPME-GC-MS

TAO Xinglin; ZHU Huixia; WANG Xiaowei; LIU Mingxia; ZHANG Yuxin

doi:10.13386/j.issn1002-0306.2022110056

Volume 44 Issue 21

Oct. 2023

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Science and Technology of Food Industry > 2023 > 44(21): 275-284. > DOI: 10.13386/j.issn1002-0306.2022110056

TAO Xinglin, ZHU Huixia, WANG Xiaowei, et al. Analysis of Aroma Compounds of Different Geographical Indication Chili Powder by SPME-GC-MS[J]. Science and Technology of Food Industry, 2023, 44(21): 275−284. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022110056.

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Analysis of Aroma Compounds of Different Geographical Indication Chili Powder by SPME-GC-MS

Institute of Vegetable, Gansu Academy of Agricultural Science, Lanzhou 730070, China

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Received Date: November 06, 2022
Available Online: September 05, 2023

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Abstract

Abstract

To clarify the different aroma components in geographical indication chili powder of different regions, volatile flavor components were analyzed by the solid phase microextraction gas chromatography mass spectrometry (SPME-GC-MS). The results showed that a total of 65 kinds of volatile flavor components were detected in 11 categories, including 13 alkanes, 11 alkenes, 10 aldehydes, 8 alcohols, 7 ketones, 4 ethers, 5 esters, 3 acids, 2 furans, 1 pyrazine and 1 amine. To sum up, the different geographical indication chili flavor substances determined their flavor characteristics. 37, 33, 31, 30 and 45 kinds of volatile flavor components were found in Gaotai chili, Baoji chili, Anjihai chili, Qiubei chili and Gangu chili respectively, and the highest content of which were 2,3,5,6-tetramethylpyrazine, methyl salicylate, diethyl phthalate, acetic acid and tetraethylene glycol monododecyl ether, respectively. 1H-Benzocycloheptene,2,4a,5,6,7,9a-hexahydro-3,5,5,9-tetramethyl-, (4aS,9aR)-, diethyl phthalate, linalyl acetate and acetic acid contained in all of five geographical indication chili powder. The principal component analysis were positively correlated with nutrients with large load values, and negatively correlated with nutrients with small load values. Volatile compounds that contributed more to the aroma were selected in principal component analysis according to load value size. This study laid a foundation for further researching on the correlation between the geographical environment and aroma characteristics of geographical indication chili.

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