Abstract:

This study compared the impact of oven and microwave baking on volatile components of chilli powder. Solid
phase microextraction coupled to gas chromatography-mass spectrometry (SPME-GC-MS) was used to volatile components
of chilli powder. Results showed that a significant difference in the composition of volatile components existed between
oven-baked and microwave-baked samples. Among the volatile compounds identified, alkanes, alkenes, esters, pyrazine,
ketones and aromatic compounds were more abundant in microwave-baked chili than in the oven-baked one although only
aldehydes were less abundant in microwave-baked chili. Therefore, microwave baking was better than oven baking at
increasing the contents of flavor substances.

Key words: chilli powder, baking, solid phase microextraction, volatile substances