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Abstract To identify the flavour differences of high-quality dried peppers from different regions，volatile metabolites of 13 dried peppers were detected using headspace solid-phase microextraction（HS-SPME）coupled with gas chromatography-mass spectrometry（GC-MS）．The results showed that limonene，aromandendrene and ethyl acetate were the main excellent volatile substances in most dried peppers．The volatile metabolites of Guizhou ‘Huangyangxiaomila’were different from other accessions in this study，and the main volatile metabolite component of Guizhou ‘Huangyangxiaomila’is β-ocimene．The overall content of excellent volatile flavor substances in peppers planted in Guizhou was higher than that of non-Guizhou peppers．Among the tested materials，Guizhou ‘Zidantou’had the highest content of volatile flavor substances and the best quality．
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Received: 05 September 2022
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