Differentiation of volatile organic compounds in chili powders of different spiciness levels via E-nose, HS-GC–IMS, and chemometrics
IntroductionChili powder is a widely used seasoning whose pungency largely depends on its capsaicin content and volatile compounds.MethodsThis study evaluated the capsaicin levels and pungency of three commercial chili powders labeled light, medium, and strong using a pungency meter. Volatile organi...
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Frontiers Media S.A.
2025-07-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2025.1629925/full |
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| author | Shibo Zhao Shibo Zhao Meng Zhang Meng Zhang Yecheng Ran Yecheng Ran Zhou Yang Zhou Yang Ruonan Dong Linlin He Linlin He Wengang Jin Wengang Jin A. M. Abd El-Aty A. M. Abd El-Aty |
| author_facet | Shibo Zhao Shibo Zhao Meng Zhang Meng Zhang Yecheng Ran Yecheng Ran Zhou Yang Zhou Yang Ruonan Dong Linlin He Linlin He Wengang Jin Wengang Jin A. M. Abd El-Aty A. M. Abd El-Aty |
| author_sort | Shibo Zhao |
| collection | DOAJ |
| description | IntroductionChili powder is a widely used seasoning whose pungency largely depends on its capsaicin content and volatile compounds.MethodsThis study evaluated the capsaicin levels and pungency of three commercial chili powders labeled light, medium, and strong using a pungency meter. Volatile organic compounds (VOCs) were analyzed via electronic nose and headspace gas chromatography–ion mobility spectrometry (HS-GC–IMS) coupled with multivariate statistical analyses.ResultsCapsaicin concentrations in the medium and strong chili powders were significantly greater than those in the light group (p < 0.01). The Scoville heat unit (SHU) values were 604 (light), 1,585 (medium), and 1733 (strong). The electronic nose successfully differentiated samples on the basis of spiciness level. HS-GC–IMS identified 48 VOCs, mainly aldehydes (51.74–55.55%) and ketones (29.93–32.09%). Variable importance projection (VIP > 1, p < 0.05) highlighted 21 marker volatiles, whereas fold change analysis (FC > 2 or < 0.5) identified 14 differential compounds across sample groups. Key odorants such as (E, E)-2,4-heptadienal, butanal, 3-methylbutanal, and 2,3-butanedione were associated with flavor differences among the chili powders.ConclusionChili powders with varying spiciness levels exhibit notable differences in capsaicin content, VOC profiles, and distinctive flavor markers, which can be effectively characterized through integrated sensory and chemical analyses. |
| format | Article |
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| institution | Kabale University |
| issn | 2296-861X |
| language | English |
| publishDate | 2025-07-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj-art-db33091f4cb24681a859447f412ec8cf2025-08-20T03:35:08ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2025-07-011210.3389/fnut.2025.16299251629925Differentiation of volatile organic compounds in chili powders of different spiciness levels via E-nose, HS-GC–IMS, and chemometricsShibo Zhao0Shibo Zhao1Meng Zhang2Meng Zhang3Yecheng Ran4Yecheng Ran5Zhou Yang6Zhou Yang7Ruonan Dong8Linlin He9Linlin He10Wengang Jin11Wengang Jin12A. M. Abd El-Aty13A. M. Abd El-Aty14Qinba State Key Laboratory of Biological Resources and Ecological Environment (Incubation), Shaanxi University of Technology, Hanzhong, ChinaSchool of Bioscience and Engineering, Shaanxi University of Technology, Hanzhong, ChinaQinba State Key Laboratory of Biological Resources and Ecological Environment (Incubation), Shaanxi University of Technology, Hanzhong, ChinaSchool of Bioscience and Engineering, Shaanxi University of Technology, Hanzhong, ChinaQinba State Key Laboratory of Biological Resources and Ecological Environment (Incubation), Shaanxi University of Technology, Hanzhong, ChinaSchool of Bioscience and Engineering, Shaanxi University of Technology, Hanzhong, ChinaQinba State Key Laboratory of Biological Resources and Ecological Environment (Incubation), Shaanxi University of Technology, Hanzhong, ChinaSchool of Bioscience and Engineering, Shaanxi University of Technology, Hanzhong, ChinaQinba State Key Laboratory of Biological Resources and Ecological Environment (Incubation), Shaanxi University of Technology, Hanzhong, ChinaQinba State Key Laboratory of Biological Resources and Ecological Environment (Incubation), Shaanxi University of Technology, Hanzhong, ChinaSchool of Bioscience and Engineering, Shaanxi University of Technology, Hanzhong, ChinaQinba State Key Laboratory of Biological Resources and Ecological Environment (Incubation), Shaanxi University of Technology, Hanzhong, ChinaSchool of Bioscience and Engineering, Shaanxi University of Technology, Hanzhong, ChinaDepartment of Pharmacology, Faculty of Veterinary Medicine, Cairo University, Giza, EgyptDepartment of Medical Pharmacology, Medical Faculty, Ataturk University, Erzurum, TürkiyeIntroductionChili powder is a widely used seasoning whose pungency largely depends on its capsaicin content and volatile compounds.MethodsThis study evaluated the capsaicin levels and pungency of three commercial chili powders labeled light, medium, and strong using a pungency meter. Volatile organic compounds (VOCs) were analyzed via electronic nose and headspace gas chromatography–ion mobility spectrometry (HS-GC–IMS) coupled with multivariate statistical analyses.ResultsCapsaicin concentrations in the medium and strong chili powders were significantly greater than those in the light group (p < 0.01). The Scoville heat unit (SHU) values were 604 (light), 1,585 (medium), and 1733 (strong). The electronic nose successfully differentiated samples on the basis of spiciness level. HS-GC–IMS identified 48 VOCs, mainly aldehydes (51.74–55.55%) and ketones (29.93–32.09%). Variable importance projection (VIP > 1, p < 0.05) highlighted 21 marker volatiles, whereas fold change analysis (FC > 2 or < 0.5) identified 14 differential compounds across sample groups. Key odorants such as (E, E)-2,4-heptadienal, butanal, 3-methylbutanal, and 2,3-butanedione were associated with flavor differences among the chili powders.ConclusionChili powders with varying spiciness levels exhibit notable differences in capsaicin content, VOC profiles, and distinctive flavor markers, which can be effectively characterized through integrated sensory and chemical analyses.https://www.frontiersin.org/articles/10.3389/fnut.2025.1629925/fullchili powderelectronic noseheadspace gas chromatography-ion mobility spectrometryvolatile organic compoundschemometricsrelative odor activity values |
| spellingShingle | Shibo Zhao Shibo Zhao Meng Zhang Meng Zhang Yecheng Ran Yecheng Ran Zhou Yang Zhou Yang Ruonan Dong Linlin He Linlin He Wengang Jin Wengang Jin A. M. Abd El-Aty A. M. Abd El-Aty Differentiation of volatile organic compounds in chili powders of different spiciness levels via E-nose, HS-GC–IMS, and chemometrics Frontiers in Nutrition chili powder electronic nose headspace gas chromatography-ion mobility spectrometry volatile organic compounds chemometrics relative odor activity values |
| title | Differentiation of volatile organic compounds in chili powders of different spiciness levels via E-nose, HS-GC–IMS, and chemometrics |
| title_full | Differentiation of volatile organic compounds in chili powders of different spiciness levels via E-nose, HS-GC–IMS, and chemometrics |
| title_fullStr | Differentiation of volatile organic compounds in chili powders of different spiciness levels via E-nose, HS-GC–IMS, and chemometrics |
| title_full_unstemmed | Differentiation of volatile organic compounds in chili powders of different spiciness levels via E-nose, HS-GC–IMS, and chemometrics |
| title_short | Differentiation of volatile organic compounds in chili powders of different spiciness levels via E-nose, HS-GC–IMS, and chemometrics |
| title_sort | differentiation of volatile organic compounds in chili powders of different spiciness levels via e nose hs gc ims and chemometrics |
| topic | chili powder electronic nose headspace gas chromatography-ion mobility spectrometry volatile organic compounds chemometrics relative odor activity values |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2025.1629925/full |
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