Volatile Compounds in Spanish Paprika

The volatile compounds extracted from both sweet and hot samples of commercial Spanish paprika were analyzed by gas chromatography/mass spectrometry (GC-MS). Sixty-one peaks were detected in the volatile extracts of which 55 were identified, only 24 were present in all four samples. The substances identified belonged to several chemical classes: phenols, aldehydes, acids, ketones, alcohols, ethers, nitrogen compounds, aromatic hydrocarbons, alkanes, esters, and lactones. Acetic acid was by far the most abundant compound followed by 1,3- and 2,3-butanediol, acetoine, 3-methylbutanal, ethyl acetate, and dimethoxyphenol. Many of the volatiles probably originated in smoke, applied during the dehydration phase. Products derived from the carbohydrate metabolism and the Strecker degradation were found. The presence of 2-methoxy-3-isobutylpyrazine, the characteristic aroma compound of fresh capsicum, was not detected. Of the volatiles isolated, acetic acid, phenols, ethyl acetate, methyl-branched aldehydes and acids, and other carbonyls would be expected to contribute to the overall paprika flavor.