Abstract: In this paper, the proximate nutritional composition, volatile flavor substances and texture properties of five well-known hot pepper varieties grown in Guizhou were measured. The results showed that the nutritional components of chili pepper varied among varieties. The contents of moisture, crude protein and polyphenols in Huangping line pepper were higher than those in the other varieties, as well as the contents of total ash, soluble sugar, reducing sugar and VC in Baiyi flat pepper, the contents of crude fiber and capsorubin in Huaxi Dangwu pepper, and the contents of total acid and total capsaicin in Dafang wrinkle pepper. Texture parameters showed that the hardness and resilience of Baiyi flat pepper were the highest, while the cohesiveness, adhesiveness and chewiness of Huangping line pepper were the highest among the five pepper varieties. Hardness was significantly positively correlated with resilience (r = 0.812), but negatively with cohesiveness, adhesiveness and chewiness (r = ?0.741, ?0.720 and ?0.600, respectively). There was a significant positive correlation of adhesiveness with cohesiveness and chewiness (r = 0.630 and 0.752, respectively). A total of 128 volatile components were detected in these pepper varieties, with Huangping line pepper and Shibing line pepper containing the largest number of volatile compounds (93). The major volatile compounds were terpenes (20.57%–48.60%), followed by sulfur-containing compounds (5.23%–27.02%). The types and amounts of volatile compounds in hot pepper varied greatly among varieties. Overall, the pepper varieties grown in Guizhou showed differences in the nutrient components, texture characteristics and flavor components. Baiyi flat pepper could be used as a raw material for fermented pepper. Huaxi Dangwu pepper was suitable for dry pepper processing. Huangping line pepper could be used as a fresh pepper variety. Selection of suitable pepper varieties is useful to obtain high quality pepper products.

Key words: Guizhou-grown hot pepper, quality, texture characteristics, flavor analysis