Abstract:

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.