EXTRACTION, SEPARATION AND IDENTIFICATION OF VOLATILE ORGANIC-COMPOUNDS FROM PAPRIKA OLEORESIN (SPANISH TYPE)

In the present work the extraction, separation, identification, and qu antification ofVOCs in paprika oleoresin were performed. Five differen t methods were used for extraction: simultaneous distillation-extracti on (SDE) at atmospheric and reduced pressures, static and dynamic head space, and purge and trap. The results obtained were compared and asse ssed. Separation, identification, and quantification were carried out by HRGC-FID and HRGC-MS. Samples of red pepper from Murcia (Spain) wer e obtained by industrial extraction. Ail treated samples are manufactu red as paprika oleoresin to be used as a colorant. The VOCs identified in paprika oleoresin, which have also been found in other foods, are reported.