Optimisation of Headspace Solid-Phase Microextraction (HS-SPME) Parameters for the Analysis of the Brazilian Chili Pepper (Capsicum chinense) Volatile Fraction

Characterising the aroma of foods is challenging because of the large number and variety of volatile compounds and the matrix complexity. Headspace solid-phase microextraction (HS-SPME) is usually employed for volatile compound extraction. Capsicum chinense peppers are important in Brazil because their characteristic aroma is fundamental to several traditional dishes. The optimal HS-SPME extraction temperature and extraction time for Brazilian Capsicum chinense fruits (Habanero peppers) for the gas chromatography-mass spectrometry (CG-MS) analysis. A central composite design and Derringer’s desirability function were used to simultaneously evaluate the 'total sum of the peak areas' and 'number of extracted compounds' responses. The optimal results were achieved using divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fibre at 40°C with an extraction time of 30 min. Eighty-two compounds were identified, and the most abundant compounds were hexyl isovalerate, cis-hexenylisovalerate, hexyl 3-methylbutanoate, 3,3-dimethylcyclohexanol, longifolene, and 2-methyl-1-tetradecene. 2,3-Dimethylcyclohexanol and longifolene were detected in Habanero peppers for the first time.