Abstract:

The headspace aroma compounds in dehydrate green pepper powder (Piper nigrum L.) of 40, 60 and 80 screen were determined by gas chromatography-mass spectrometry. The headspace volatiles were sampled by solid-phase micro-extraction (SPME). The total ion chromatographic peak area normalization for quantitative analysis of the flavor components. A total of 34 volatile compounds were identified, the caryophyllene (18.43%-30.07%), 3-carene(17.32%-21.84%), β-pinene (7.61%-15.21%), limonene (3.28%-14.77%), α-pinene (4.39%-9.61%), caryophyllene oxide(2.13%-6.20%), δ-elemene (3.32%-4.96%) and copaene (2.01%-2.63%) were the main flavor components. And the dehydrate green pepper powder particles were tinier, the content of 3-carene and copaene were higher.