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...

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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
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cited_by cdi_FETCH-LOGICAL-c518t-a973b358a9aeaedba08002808fdc34321e32697b0779ff0ad980b22b5d9fa1ef3
cites cdi_FETCH-LOGICAL-c518t-a973b358a9aeaedba08002808fdc34321e32697b0779ff0ad980b22b5d9fa1ef3
container_end_page 1013
container_issue 4
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container_title Food analytical methods
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creator Cuevas-Glory, Luis F
Sosa-Moguel, Odri
Pino, Jorge
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description 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.
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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
title GC–MS Characterization of Volatile Compounds in Habanero Pepper (Capsicum chinense Jacq.) by Optimization of Headspace Solid-Phase Microextraction Conditions
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