Abstract:The capsanthin，capsaicin，and volatile components of eight chili peppers of different varieties or with different origins were analyzed.Among peppers of the same variety，but with different origins，the total capsaicin and β-ionone contents were higher in peppers from Sichuan-Jiange-Erjingtiao than in those from Guizhou-Qianxi-Erjingtiao，while the contents of capsanthin and phenylic etaldehyde displayed the opposite trend.Compared to Inner Mongolia-Meiguohong，Gansu-Meiguohong had higher levels of volatile components，and lower levels of capsanthin.Among different pepper varieties from the same region，volatile compounds were increased 15 fold in a new variant of Erjingtiao from Guizhou，but the non-volatile contents decreased by 10.54% compared with the Guizhou-Qianxi-Erjingtiao.Among four pepper varieties grown in Inner Mongolia，Jinta，Qianjinhong，and Meiguohong exhibited the highest capsaicin （0.225±0.004） g/kg，volatile compound （98.55 ±22.10）μg/g and capsanthin（66.843±0.977）g/kg content，respectively.In addition，the flavor profile of Meiguohong differed greatly from those of the other three varieties.Principal component analysis showed the origin of a pepper had a more significant effect on the capsanthin and aroma content of Meiguohong species，while pepper variety mainly affected the capsaicin and aroma content of Erjingtiao species.Taken as a whole，Erjingtiao species were more suitable for production of highly spicy douban，while Meiguohong were more useful for increasing douban's bright red color，and a diversity of flavors can be achieved by utilizing different combinations of multiple peppers.