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

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.

Keywords

• geographical indication chili powder
• aroma compounds
• solid phase microextraction-gas chromatography-mass spectrometry (spme-gc-ms)
• principal component analysis
• cluster analysis