Analysis of the volatile compounds of Brazilian chilli peppers (Capsicum spp.) at two stages of maturity by solid phase micro-extraction and gas chromatography-mass spectrometry

Abstract

The volatile fractions of three varieties of chilli peppers at two stages of maturity were characterised using headspace solid phase micro-extraction (HS-SPME), gas chromatography (GC-FID) and mass spectrometry (GC–MS). A total of 83 compounds, mostly esters and alcohols, were identified in the malagueta chilli pepper (Capsicum frutescens), 49 compounds, mostly monoterpenes and aldehydes, were identified in the dedo-de-moça chilli pepper (Capsicum baccatum var. pendulum) and 77 compounds, mostly esters and sesquiterpenes, were identified in the murupi chilli pepper (Capsicum chinense). The peak areas of the compounds were smaller in the more mature samples. The samples from C. baccatum var. pendulum exhibited the greatest decrease; most of the compounds were not detected in the more mature samples.