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 Yucatan habanero pepper. The optimization of the extraction conditions by HS-SPME/GC–MS was carried out by using a fractional factorial design (2k-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.