Differentiation of volatile organic compounds in chili powders of different spiciness levels via E-nose, HS-GC–IMS, and chemometrics

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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Bibliographic Details
Main Authors: Shibo Zhao, Meng Zhang, Yecheng Ran, Zhou Yang, Ruonan Dong, Linlin He, Wengang Jin, A. M. Abd El-Aty
Format: Article
Language:English
Published: Frontiers Media S.A. 2025-07-01
Series:Frontiers in Nutrition
Subjects:
chili powder
electronic nose
headspace gas chromatography-ion mobility spectrometry
volatile organic compounds
chemometrics
relative odor activity values
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2025.1629925/full
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