Analysis of Volatile Components in Fermented Chili Pepper by HS-SPME-GC-MS

doi:10.7506/spkx1002-6630-201124055

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (24): 256-260.doi: 10.7506/spkx1002-6630-201124055

• Analysis & Detection • Previous Articles Next Articles

Analysis of Volatile Components in Fermented Chili Pepper by HS-SPME-GC-MS

LIU Jia1,2，CHEN Jie1,2，SUN Wen-bin1,2，JIANG Li-wen1,3,*

(1. College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China； 2. Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China； 3. Hunan Provincial Engineering and Technology Research Centre for Fermented Food, Changsha 410128, China)

Online:2011-12-25 Published:2011-12-29

Abstract

Abstract: The volatile composition of fermented chili pepper was analyzed by solid-phase micro-extraction (SPME) and gas chromatography-mass spectrometry (GC-MS) and compared with that of native chili pepper. A total of 45 and 43 volatile compounds were identified in fermented and native chili peppers, respectively. Fermented chili pepper exhibited an increase in ester content and a decrease in alcohol content when compared with native one.

Key words: fermented Capsicum annuum, volatile components, solid-phase microextraction, gas chromatography-mass spectrometry (GC-MS)

CLC Number:

S641.3

LIU Jia，CHEN Jie，SUN Wen-bin，JIANG Li-wen. Analysis of Volatile Components in Fermented Chili Pepper by HS-SPME-GC-MS[J]. FOOD SCIENCE, 2011, 32(24): 256-260.

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Analysis of Volatile Components in Fermented Chili Pepper by HS-SPME-GC-MS

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