采用固相微萃取采集班×印2号、班×印3号、班×印4号和班×印5号这四种不同杂交种质白胡椒粉的挥发性成分，用气相色谱-质谱法分析鉴定，并用总离子流色谱峰的峰面积进行归一化定量分析其风味成分，共鉴定出α-蒎烯(2.21%~2.80%)、β-蒎烯(3.43%~5.60%)、3-蒈烯(3.68%~6.16%)、柠檬烯(4.24%~6.04%)、δ-榄香烯(2.49%~4.57%)、可巴烯(5.85%~8.56%)、石竹烯(17.14%~32.15%)和石竹烯氧化物(1.03%~1.48%)等59种化合物。

The headspace aroma compounds in white pepper powder (Piper nigrum L.) of No.2, No.3, No.4 and No.5 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 59 volatile compounds were identified, the α-pinene (2.21%~2.80%), β-pinene (3.43%~5.60%), 3-carene(3.68%~6.16%), limonene (4.24%~6.04%),δ-elemene (2.49%~4.57%),copaene (5.85%~8.56%) caryophyllene (17.14%~32.15%) and caryophyllene oxide(1.03%~1.48%), were the main flavor components.