GC–MS Characterization of Volatile Compounds in Habanero Pepper (Capsicum chinense Jacq.) by Optimization of Headspace Solid-Phase Microextraction Conditions

The habanero pepper (Capsicum chinense Jacq.) is very aromatic and is the hottest pepper in the world. In this study, a headspace solid-phase microextraction/gas chromatography–mass spectrometry (HS-SPME/GC–MS) method was developed to evaluate the volatile compounds that contribute to the aroma of Y...

Full description

Saved in:
Bibliographic Details
Published in:Food analytical methods 2015-04, Vol.8 (4), p.1005-1013
Main Authors: Cuevas-Glory, Luis F, Sosa-Moguel, Odri, Pino, Jorge, Sauri-Duch, Enrique
Format: Article
Language:English
Subjects:
agitation
Analytical Chemistry
Capsicum chinense
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Food Science
gas-chromatography-mass spectrometry
headspace analysis
Microbiology
odors
pepper
solid phase microextraction
temperature
volatile compounds
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The habanero pepper (Capsicum chinense Jacq.) is very aromatic and is the hottest pepper in the world. In this study, a headspace solid-phase microextraction/gas chromatography–mass spectrometry (HS-SPME/GC–MS) method was developed to evaluate the volatile compounds that contribute to the aroma of Yucatan habanero pepper. The optimization of the extraction conditions by HS-SPME/GC–MS was carried out by using a fractional factorial design (2 ᵏ⁻²V) and univariate analysis. Eight factors were evaluated: equilibrium time, extraction temperature, extraction time, salt addition, pH, fibre, vial size and agitation. Optimal results were as follows: 14 min of equilibrium, 53 °C and 46 min of extraction, polydimethylsiloxane/divinylbenzene/carboxen (PDMS/DVB/CAR) fibre and a 15-mL vial. Fifty-three compounds were identified in habanero pepper employing the optimized extraction conditions.
ISSN:1936-9751
1936-976X
DOI:10.1007/s12161-014-9980-x