Analysis of volatile compounds in fresh healthy and diseased peppers (Capsicum annuum L.) using solvent free solid injection coupled with gas chromatography-flame ionization detector and confirmation with mass spectrometry

Abstract

The characteristic volatile flavor compounds in healthy peppers (Capsicum annuum L.) were evaluated using a solvent-free solid injector coupled with a-gas chromatography-flame ionization detector (SFSI-GC-FID) and the results of evaluation were confirmed using GC-mass spectrometry (GC-MS). These compounds were compared with those obtained from peppers that were naturally infected or artificially inoculated with Colletotrichum spp. Parameters influencing the vaporization efficiency, including the injector temperature, pre-heating time and holding time, were optimized to improve the analytical efficiency. A total of 96 compounds (excluding eight capillary compounds), 17 of which were identified in healthy peppers, 49 of which were found in naturally infected peppers, and 61 of which were identified in artificially inoculated peppers, were separated and identified under the optimal conditions of an injector temperature of 250 degrees C and 7-min preheating and holding times. Acetic acid and 2-furanmethanol were the major compounds detected in the volatiles of the healthy and diseased peppers. The major compound detected in both the healthy and naturally infected peppers was 3-hydroxypyridine, while hexadecanoic acid was the primary compound identified in the artificially inoculated peppers. Indole derivatives (1H-indole, 4-methylindole and 1-ethylindole) were suggested to be the key factors contributing to the pepper infection caused by Colletotrichum spp. We conclude that SFSI in combination with GC is a suitable approach for distinguishing between healthy and diseased peppers by the investigation of their volatile compounds. It does not require the use of solvents and complicated equipment.