Analysis of the volatile compounds of Brazilian chilli peppers (Capsicum spp.) at two stages of maturity by solid phase micro-extraction and gas chromatography-mass spectrometry

► The volatiles of three Brazilian peppers were analyzed by SPME and GC-MS. ► A total of 168 compounds were identified in the three Capsicum peppers. ► Decreases in the volatiles were found, when the maturity stages were compared. ► In the Capsicum baccatum most of the volatiles disappeared during ripening.