Abstract:Volatile flavor compounds are important indicators for evaluating the quality of red peppers.Headspace solid-phase microextraction-gas chromatography-mass spectrometry（HS-SPME-GC-MS）was used to determine the volatile flavor compounds in the dry red peppers（Dafang wrinkled pepper，Huangping line pepper，Huangyang Capsicum frutescens，and Guizhou pepper No.8），which were grown in landmark and nonlandmark areas.Principal component analysis（PCA）was employed to comprehensively analyze the volatile flavor compounds in 16 dried red pepper samples.The results showed that Dafang wrinkled pepper，Huangping line pepper，Huangyang C.frutescens，and Guizhou pepper No.8 had 27，85，61，59 identified volatile compounds，respectively.The PCA revealed that esters，alkanes，aldehydes，and olefins were the main factors influencing the flavor of dried red peppers.Additionally，the comprehensive flavor scores indicated that Huangping line pepper grown in Huaxi District，Guiyang had the best flavor，followed by Guizhou pepper No.8 grown in Huaxi District，Guiyang，and Dafang wrinkled pepper grown in Huangyang Town，Suiyang County，Zunyi.As for Huangyang C.frutescens，the ones grown in Lihua Township，Dafang County exhibited better quality.