为探究辣椒籽在不同品种干辣椒中对风味特征的影响,本实验以4种常见干辣椒籽(石柱红、天鹰小椒、灯笼椒、条子椒)为研究对象,采用电子鼻(electronic nose,E-nose)、气相色谱-离子迁移谱技术(gas chromatography-ion mobility spectrometry,GC-IMS)检测化合物变化,通过多元化学计量法分析化合物变化对干辣椒风味的影响。研究表明：电子鼻能够区分4种辣椒籽气味特征,条子椒化合物响应值最突出,样品间差异较大。GC-IMS共检出70种化合物,包括醛类13种,醇,类15种,酯类12种,酮类8种,烯烃类6种,酸类4种,杂环、含硫类6种,其他类2种,还有4种无法识别。3-甲硫基丙醛、4-羟基-2,5-二甲基-3(2H)呋喃酮(M)会使石柱红呈现烤土豆香气、焦糖香气；乙酸、4-异丙基苯甲醛、3-甲基-1-丁醇(M、D)、乙醇等会使天鹰小椒呈现酸味、威士忌、麦芽香味、甜香味；苯乙烯会使灯笼椒呈现汽油、香脂醋味；2,3-二乙基吡嗪会使条子椒呈现水果甜香味。这些化合物构成不同辣椒籽的风味特征。研究结果对今后干辣椒风味特征研究、品质鉴别有参考和指导作用。

In order to investigate the effect of chili seeds on flavor characteristics in different varieties of dried chili peppers, this experiment used four common dried chili seeds (Shi Zhou Hong, Tian Ying Xiao Jiao, Lantern pepper, and Tiao Zi Jiao pepper) as research objects. Electronic nose (E-nose) and gas chromatography-ion mobility spectrometry (GC-IMS) were used to detect compound changes, and the effect of compound changes on the flavor of dried chili peppers was analyzed by multivariate stoichiometry. Research has shown that electronic noses can distinguish four types of chili seed odor characteristics, with the most prominent response value being the compound of chili pepper, and significant differences between samples. GC-IMS detected a total of 70 compounds, including 13 aldehydes, 15 alcohols, 12 esters, 8 ketones, 6 olefins, 4 acids, 6 heterocycles and sulfur-containing compounds, 2 other compounds, and 4 compounds that could not be identified. 3-methylthiopropanal and 4-hydroxy-2,5-dimethyl-3 (2H) furanone (M) can give the star anise a roasted potato aroma and caramel aroma; Acetic acid, 4-isopropylbenzaldehyde, 3-methyl-1-butanol (M, D), ethanol, and other substances can cause the TYXJ pepper to exhibit sour, whiskey, malt, and sweet aromas; Styrene can make bell peppers taste like gasoline, sesame oil, and vinegar; 2,3-diethylpyrazine can give chili peppers a fruity sweet aroma. These compounds constitute different flavor characteristics of chili seeds. The research results provide reference and guidance for future studies on the flavor characteristics and quality identification of dried chili peppers.