PO45 Optimization of the Extraction Conditions of Volatile Compounds in Chili Pepper (Capsicum spp.) Samples by HS-SPME-GC-MS

Authors

  • Juan Diego Ramírez Castro Universidad de los Andes
  • Mónica Pérez-Beltrán Laboratorio de Técnicas Analíticas Avanzadas en Productos Naturales (LATNAP), Universidad de los Andes https://orcid.org/0009-0003-6596-0192
  • Juan Esteban Gonzalez Laboratorio de Técnicas Analíticas Avanzadas en Productos Naturales (LATNAP), Universidad de los Andes
  • Guillermo Leon Montoya Pelaez Facultad de Ingeniería, Diseño y Ciencias Aplicadas. Escuela de Ciencias Aplicadas e Industria Sostenible, Departamento de Ciencias Farmacéuticas y Químicas, Universidad Icesi. Cali, Valle del Cauca 760031, Colombia. https://orcid.org/0000-0003-3963-9007
  • Juan Camilo Henao Rojas Corporación Colombiana de Investigación Agropecuaria–Agrosavia, Centro de Investigación La Selva, Kilómetro 7, Vía a Las Palmas, Vereda Llanogrande, Rionegro 054048, Colombia https://orcid.org/0000-0003-0007-6809
  • Chiara Carazzone Laboratorio de Técnicas Analíticas Avanzadas en Productos Naturales (LATNAP), Universidad de los Andes

DOI:

https://doi.org/10.3407/wvqy4k86

Keywords:

Capsicum spp, volatile organic compounds, HS-SPME-GC-MS, central composite design

Abstract

Chili pepper (Capsicum spp.) is a widely used ingredient in global gastronomy, valued for its flavor, aroma, and bioactive compound content[1]. Its aromatic profile results from a mixture of volatile organic compounds (VOCs), whose composition can vary depending on the species, cultivation conditions, and processing. Accurate characterization of these compounds is essential to understanding their sensory properties and potential applications[2,3].

References

[1]. Korkmaz, A.; Hayaloğlu, A.; Atasoy, A. Evaluation of the Volatile Compounds of Fresh Ripened Capsicum Annuum and Its Spice Pepper (Dried Red Pepper Flakes and Isot). Lwt - Food Science and Technology 2017, 84, 842–850. [DOI]

[2]. Sousa, E. T.; Rodrigues, F.; Martins, C.; Oliveira, F.; Pereira, P.; Andrade, J. Multivariate Optimization and HS-SPME/GC-MS Analysis of VOCs in Red, Yellow and Purple Varieties of Capsicum Chinense Sp. Peppers. Microchemical Journal 2006, 82, 142–149. [DOI]

[3]. Heng, Z.; Xu, X.; Xu, X.; Wang, H.; Liu, L.; Li, Z.; Li, Z.; You, Q.; Sun, B.; Gong, C.; Yin, Y.; Li, Y.; Li, T. Characterization of Odor-Contributing Volatile in Capsicum Chinense ‘JT-1’Fruits during Development and Transcriptome Analysis of Key Fruit-Aroma Formation Periods. Scientia Horticulturae 2023, 309, 111691. [DOI]

[4]. Nascimento, M. B., Amorim, L. R., Nonato, M. A. S., Roselino, M. N., Santana, L. R. R., Ferreira, A. C. R., Rodrigues, F. M., Mesquita, P. R. R., & Soares, S. E. (2024). Optimization of HS-SPME/GC-MS method for determining volatile organic compounds and sensory profile in cocoa honey from different cocoa varieties (Theobroma cacao L.). Molecules (Basel, Switzerland), 29(13), 3194. [DOI]

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Published

2025-07-01

How to Cite

PO45 Optimization of the Extraction Conditions of Volatile Compounds in Chili Pepper (Capsicum spp.) Samples by HS-SPME-GC-MS. (2025). Revista Productos Naturales, 6(1), 159-161. https://doi.org/10.3407/wvqy4k86