Abstract: In this study, the volatile oil composition of dehydrated and freeze dried green pepper (Piper nigrum L.) was extracted by steam distillation and analyzed by gas chromatography-mass spectrometry (GC-MS). The results demonstrated that the yields of volatile oil from dehydrated and freeze dried green peppers were 2.25% and 2.56%, respectively. Meanwhile, a total of 42 chemical components were identified in the volatile oils of green pepper subjected to the different treatments, including 35 found in dehydrated green pepper and 38 in freeze dried green pepper. Thirty-one components were presented in both of them. 

Key words: dehydrated green pepper, freeze dried green pepper, volatile oil, steam distillation, gas chromatography-mass spectrometry (GC-MS)