CAO Yacong1，YANG Chuangchuang1，HE Jianwen2，ZHANG Zhenghai1，YU Hailong1，FENG Xigang1，WANG Lihao1*
1State Key Laboratory of Vegetable Biobreeding，Institute of Vegetable and Flower，Chinese Academy of Agricultural Sciences，Beijing 100081，China；2Pepper Research Institute，Guizhou Academy of Agricultural Sciences，Guiyang 550006，Guizhou，China
Abstract：Gas chromatography-mass spectrometry（GC-MS），high performance liquid chromatography（HPLC）were used to determine the contents of volatile substances，capsaicinoids and fatty acids in ‘Huangyangxiaomila’，respectively．The result showed that a total of 42 volatile substances were detected in‘Huangyangxiaomila’．Among the main volatile flavor substances in chili pepper such as terpenes，esters，ketones，aldehydes，and alcohols，β-ocimene has the highest content．The total content of capsaicin and dihydrocapsaicin was 316.05 μg · g-1，the content of capsaicinoids was 351.17 μg · g-1，scoville index was 5 415.04，and the spiciness is 36.10 degrees，moderate spicy．A total of 13 fatty acids were detected，and the total content was 126.45 mg · g-1．Among them，the three fatty acids with the higher content are linoleic acid，palmitic acid and oleic acid，accounting for 68.01%，13.72% and 12.58% of the total fatty acids，with high content of unsaturated fatty acids and good quality．
