Abstract: Solid-phase microextraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was used to analyze the aroma characteristics and volatile compounds of faint-scent chili powder from eight different varieties. One hundred and twelve volatile compounds were detected in all samples, and 63 of these were selected as characteristic aroma compounds and were investigated by partial least-squares regression analysis. The results showed that the sensory attributes of faint-scent paprika were mainly related to cooked vegetable-like, grassy and fresh notes. The cooked vegetable-like note was significantly and positively correlated with β-myrcene, (E)-2-pentenol, (E)-2-hexenal, octanal, 4-octen-3-one and 2-pentylfuran, and was positively but not significantly correlated with most volatile compounds, while it was significantly and negatively correlated with hexanal, (E,E)-2,4-decadienal and 2,3-butanedione. The grassy note was significantly and positively correlated with cedarone, (Z)-3-hexenol, hexanal, (E)-2-heptenal and isobutyric acid and significantly but negatively correlated with 4-methyl-1-pentanol, hexanol, (E)-2-octenal and hexyl 2-methylbutyrate. The fresh note was significantly and positively correlated with 3-carene, limonene, (E,E)-2,4-decadienal, (E)-2-nonenal, 2-methylpropionic acid and 2-isobutyl-3-methoxypyrazine, while it was significantly and negatively correlated with hexanol, nonanal and hexyl 2-methylbutanoate. Therefore, the aroma characteristics and characteristic volatile components of faint-scent chili powder were preliminarily determined, which can provide a scientific basis for the quality control of faint-scent chili powder and the development of flavored products.

Key words: chili pepper, gas chromatography-mass spectrometry (GC-MS), volatiles, faint-scent, partial least-squares regression