Comparing different extraction methods for the investigation of red pepper (Capsicum annuum L.) volatiles

Different SPME fibres and distillation techniques (steam distillation and simultaneous distillation extraction) were applied to extract the volatile constituents of special quality sweet, ground red pepper. Preparation methods produced substantially different scent aromagrams recorded with GC-MS. Each procedure showed individual character. Distillation methods were the most effective ones considering the number and sum of peak intensities. Esters, terpenes, carotenoid derivatives and benzene components were the most intense volatiles. Among the SPME fibres PDMS-DVB showed the highest general sensitivity in those chemical classes that are crucial from varietal characterization and quality description aspects. In case of lactones and furans of high smell activities and fruity/sweet nuance, Carboxen-PDMS fiber seemed acceptably good. PDMS fibre was not really proper for paprika scent analysis and Polyacrylate practically could not be used at all. Comparison of SPME and distillation results permits to recognize and circumscribe the artefacts are induced by the distillation steps of the sampling procedure.