Evaluation of Volatile Flavor Quality of 13 Dried Peppers
YANG Chuangchuang1，HE Jianwen2，ZHANG Zhenghai1，YU Hailong1，FENG Xigang1，CAO Yacong1*，WANG Lihao1
1State Key Laboratory of Vegetable Biobreeding，Institute of Vegetables and Flowers，Chinese Academy of Agricultural Sciences，Beijing 100081，China；2Pepper Research Institute，Guizhou Academy of Agricultural Sciences，Guiyang 550006，Guizhou，China
Abstract：To identify the flavour differences of high-quality dried peppers from different regions，volatile metabolites of 13 dried peppers were detected using headspace solid-phase microextraction（HS-SPME）coupled with gas chromatography-mass spectrometry（GC-MS）．The results showed that limonene，aromandendrene and ethyl acetate were the main excellent volatile substances in most dried peppers．The volatile metabolites of Guizhou ‘Huangyangxiaomila’were different from other accessions in this study，and the main volatile metabolite component of Guizhou ‘Huangyangxiaomila’is β-ocimene．The overall content of excellent volatile flavor substances in peppers planted in Guizhou was higher than that of non-Guizhou peppers．Among the tested materials，Guizhou ‘Zidantou’had the highest content of volatile flavor substances and the best quality．
