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

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Abstract

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 (2k-2 V) 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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Abbreviations

HS-SPME:

Headspace solid-phase microextraction

PDMS:

Polydimethylsiloxane

PDMS/DVB/CAR:

Polydimethylsiloxane/divinylbenzene/carboxen

SDE:

Simultaneous steam-distillation-solvent extraction

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Conflict of Interest

Odri Sosa-Moguel declares that she has no conflict of interest. Jorge Pino declares that he has no conflict of interest. Enrique Sauri-Duch declares that he has no conflict of interest. Luis Cuevas-Glory declares that he has no conflict of interest. This article does not contain any studies with human or animal subjects.

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Authors and Affiliations

  1. Instituto Tecnologico de Merida, Merida, Yucatán, Mexico

    Luis F. Cuevas-Glory, Odri Sosa-Moguel, Jorge Pino & Enrique Sauri-Duch

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  1. Luis F. Cuevas-Glory
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  2. Odri Sosa-Moguel
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  3. Jorge Pino
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  4. Enrique Sauri-Duch
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Correspondence to Luis F. Cuevas-Glory.

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Cuevas-Glory, L.F., Sosa-Moguel, O., Pino, J. et al. GC–MS Characterization of Volatile Compounds in Habanero Pepper (Capsicum chinense Jacq.) by Optimization of Headspace Solid-Phase Microextraction Conditions. Food Anal. Methods 8, 1005–1013 (2015). https://doi.org/10.1007/s12161-014-9980-x

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