Abstract:

The volatile flavor components of 8 kinds of fried pepper sauces in Guizhou province were analyzed by
solid phase micro-extraction (SPME) and gas chromatography-mass spectrometry (GC-MS). A total of 40 volatile flavor
components were found belonging to 10 categories. Terpenes and esters mainly contributed to the flavor of fried pepper
sauce as demonstrated by principal component analysis. Among the terpenes, the relative contents of limonene, β-myrcene,
sabinene and ocimene were higher. Linalyl acetate was detected as a representative of the esters. 3-Methyl-butanal,
2-methyl-butanal, and methional were considered as the characteristic flavor compounds of fried pepper sauce. The major
aroma components contributed to the favor of fried pepper sauces were 2-ethyl-furan, 2-acetylfuran, methyl pyrazine and
2, 5-dimethyl-pyrazine. The components in fried pepper sauces played a complementary and coordinating role. It was stated
that the flavor of fried pepper sauces depended on the types and contents of volatile flavor components, and meanwhile, the
formation of flavor substances was influenced by the manufacturing process.

Key words: fried pepper sauce, solid phase micro-extraction, gas chromatography-mass spectrometry, flavor component