## 2 Results and Discussion
### PTR-ToF-MS: Determination of Volatile Compounds from Spices
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline \(\mathbf{N}^{\circ}\) & **Component 1** & **LRI 2** & **LRI 3** & **Paprika (\%)** & **Baklouti (\%)** \\ \hline
10 & carvacrol & 1299 & 1297 & - & 1.0 \(\pm\) 0.04 \\
11 & eugenol & 1349 & 1345 & - & 0.2 \(\pm\) 0.02 \\
12 & \(\delta\)-elemene & 1352 & 1347 & 0.3 \(\pm\) 0.02 & 0.1 \(\pm\) 0.01 \\
13 & cyclosativene & 1370 & * & 0.2 \(\pm\) 0.02 & 0.3 \(\pm\) 0.02 \\
14 & \(\alpha\)-copaene & 1396 & 1393 & 4.1 \(\pm\) 0.04 & 2.4 \(\pm\) 0.03 \\
15 & \(\beta\)-elemene & 1398 & 1396 & 1.2 \(\pm\) 0.02 & 0.7 \(\pm\) 0.02 \\
16 & \(\beta\)-copaene & 1425 & 1427 & - & 0.1 \(\pm\) 0.01 \\
17 & _trans_-\(\alpha\)-bergamotene & 1430 & 1432 & 1.0 \(\pm\) 0.02 & 0.2 \(\pm\) 0.02 \\
18 & _trans_-geparylacetone & 1436 & 1434 & - & 0.3 \(\pm\) 0.02 \\
19 & \(\beta\)-caryophyllene & 1442 & 1440 & 13.0 \(\pm\) 0.11 & 5.1 \(\pm\) 0.04 \\
20 & _trans_-\(\beta\)-farnesene & 1444 & 1441 & 0.5 \(\pm\) 0.03 & - \\
21 & \(\beta\)-himachalene & 1450 & 1447 & 1.8 \(\pm\) 0.05 & 1.2 \(\pm\) 0.03 \\
22 & \(\alpha\)-curcumene & 1479 & 1475 & 16.0 \(\pm\) 0.09 & 19.7 \(\pm\) 0.12 \\
23 & l-zinglipene & 1492 & 1490 & 1.8 \(\pm\) 0.03 & 25.5 \(\pm\) 0.15 \\
24 & \(\alpha\)-farmesene & 1510 & 1506 & 1.5 \(\pm\) 0.02 & 3.5 \(\pm\) 0.02 \\
25 & \(\beta\)-bisabolene & 1515 & 1512 & 10.5 \(\pm\) 0.12 & 10.7 \(\pm\) 0.11 \\
26 & _trans_-calamenene & 1519 & 1515 & - & 0.3 \(\pm\) 0.02 \\
27 & \(\beta\)-sesquiphellandrene & 1520 & 1518 & 14.7 \(\pm\) 0.15 & 13.8 \(\pm\) 0.15 \\
28 & \(\alpha\)-calacorene & 1525 & 1528 & - & 0.1 \(\pm\) 0.01 \\
29 & myrsitic acid & 1761 & 1759 & 0.4 \(\pm\) 0.02 & 0.2 \(\pm\) 0.02 \\
30 & palmitic acid & 1955 & 1951 & 0.9 \(\pm\) 0.03 & 0.6 \(\pm\) 0.02 \\
31 & oleic acid & 2138 & 2141 & 1.0 \(\pm\) 0.04 & 0.4 \(\pm\) 0.02 \\ \hline  & SUM & & & 100.0 & 100.0 \\ \hline  & Monoterpenes & & & 27.9 & 13.9 \\  & Sesquierpenes & & & 65.4 & 83.0 \\  & Fatty acids & & & 2.3 & 1.2 \\  & Others & & & 4.4 & 1.9 \\ \hline \hline \end{tabular}  
* The components are reported according to their elution order on an apolar column; 2 linear retention indices measured on an apolar column; 3 linear retention indices from the literature;
* LRI not available; : Not detected.  
\end{table} 
Table 1: _Cont._of the peppers. These different intensity emissions observed for these compounds can significantly impact the overall aroma profile of the two peppers. So, the detected volatile profile suggests that both Paprika and Baklouti peppers may have a more intense and complex aroma compared to what was previously reported [26], potentially enhancing their sensory appeal and culinary value. \begin{table}
\begin{tabular}{c c c c c c c c c} \hline \hline
**Peak** & _m/z_ & **Chemical** & **Tentative** & \multicolumn{3}{c}{**Paprika**} & \multicolumn{3}{c}{**Baklouti**} \\ \cline{4-9}
**Number** & _m/z_ & **Formula** & **Identification** & **Average** & **SD** & \ \begin{tabular}{c} **\% of the** \\ **Total** \\ \end{tabular}  & **Average** & **SD** & \begin{tabular}{c} **\% of the** \\ **Total** \\ \end{tabular}  \\ \hline
1 & 27.022 & C\({}_{2}\)H\({}_{3}\)\({}^{*}\) & Fragment & 19.39 & 7.76 & 0.37 & 20.61 & 2.92 & 0.51 \\ \hline
2 & 31.018 & CH\({}_{3}\)O\({}^{*}\) & Formaldehyde & 48.62 & 13.29 & 0.93 & 28.92 & 5.10 & 0.71 \\ \hline
3 & 33.033 & CH\({}_{3}\)O\({}^{*}\) & Methanol & 1499.01 & 65.05 & 28.57 & 621.31 & 65.76 & 15.26 \\ \hline
4 & 41.038 & C\({}_{3}\)H\({}_{5}\)\({}^{*}\) & \begin{tabular}{c} Alkyl fragment \\ (alcohols and \\ esters) \\ \end{tabular}  & 48.45 & 8.81 & 0.92 & 31.78 & 6.41 & 0.78 \\ \hline
5 & 43.018 & C2H3O\({}^{*}\) & Alkyl fragments & 1144.25 & 176.78 & 21.81 & 1022.25 & 46.67 & 25.11 \\ \hline
6 & 43.054 & C\({}_{3}\)H\({}_{7}\)\({}^{*}\) & \begin{tabular}{c} Alkyl fragment \\ (alcohols) \\ \end{tabular}  & 56.01 & 16.24 & 1.07 & 58.00 & 11.95 & 1.42 \\ \hline
7 & 45.033 & C\({}_{2}\)H\({}_{5}\)O\({}^{*}\) & Acetaldehyde & 180.77 & 44.05 & 3.45 & 134.97 & 44.90 & 3.32 \\ \hline
8 & 47.013 & CH\({}_{3}\)O\({}_{2}\)\({}^{*}\) &