## 3 Results and Discussion
### Aromatic Compounds of Capia Pepper  
The analysis of volatile aroma components in capia pepper samples conducted through GC-MS revealed the identification of 25 different volatile aroma compounds in the samples (Table 7). This analysis, performed on two different pepper varieties subjected to three irrigation treatments, identified eight common components across all samples. These common components, namely para-dichlorobenzene, alpha-cubebene, hexyl-hexanoate, alpha-farmesene, n-docosane, Limonene, Butanoic acid, 2-methyl-4-methylpentyl ester, and n-hexadecane, characterized the typical aromatic profiles of capia peppers. In addition to these components, squalene was specific to the Amfora variety, while alpha-copaene was uniquely detected in the Yalova variety across all treatments. \begin{table}
\begin{tabular}{c c c c c c} \hline \hline  & **Cd** & **Pb** & **Ni** & **Mn** & **Co** \\ \hline FAO/WHO & 0.2 & 0.03 & 67.9 & 50 & 50 \\ \hline Cd, Cadmium; Pb, Lead; Ni, Nickel; Co, Copper; Mn, Manganese. & & & & \\ \hline \end{tabular}
\end{table} 
Table 6: Threshold values for vegetables according to FAO/WHO (mg kg\({}^{-1}\)). \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**Aromatic Compounds**} & \multicolumn{4}{c}{**Amfora**} & \multicolumn{4}{c}{**Yalova Yaglik**} \\ \cline{2-7}  & **WW1** & **MW** & **WW2** & **WW1** & **MW** & **WW2** \\ \hline para-dichlorobenzene & 18.02 & 18.04 & 22.33 & 27.55 & 22.87 & 24.64 \\ \hline nonanoic acid & - & - & 5.61 & - & - & - \\ \hline alpha-cubebene & 13.33 & 7.88 & 8.42 & 21.86 & 12.55 & 13.18 \\ \hline hexyl-hexanoate & 5.22 & 2.71 & 2.77 & 7.05 & 3.33 & 2.96 \\ \hline alpha-, trans-bergamotene & - & - & 1.1 & - & - & - \\ \hline alpha-farnesene & 21.86 & 10.37 & 4.16 & 8.91 & 6.74 & 6.99 \\ \hline squalene & 2.66 & 1.14 & 2.01 & - & - & - \\ \hline n-octadecane & 9.7 & - & 13.49 & - & - & - \\ \hline n-docosane & 2.57 & 1.42 & 1.92 & 1 & 1.44 & 1.79 \\ \hline Limonene & 1.42 & 1.1 & 1.02 & 2.66 & 2.02 & 1.81 \\ \hline butyl-hexanoate & 2.36 & - & - & 5.41 & 7.18 & - \\ \hline isoamyl butyrate & 1.96 & 1.47 & 1.24 & 5.16 & 3.87 & 2.02 \\ \hline n-pentadecane & 2.17 & - & - & - & - & - \\ \hline n-hexadecane & 16.58 & 15.77 & 17.44 & 14.96 & 16.61 & 20.9 \\ \hline n-heptadecane & 3.76 & - & - & - & - & - \\ \hline methyl-salicylate & - & 6.42 & - & - & - & 1.77 \\ \hline n-dodecane & - & 1.59 & - & - & - & 2.77 \\ \hline alpha-copaene & - & 9.96 & - & 1.02 & 1.22 & 1.41 \\ \hline hexyl-butyrate & - & - & - & - & - & - \\ \hline n-tridecane & - & - & - & - & - & - \\ \hline
4-vinyl-guaiacol & - & - & - & - & - & - \\ \hline n-nonadecane & - & - & - & - & - & - \\ \hline naphthalene & - & - & - & 1.04 & 1.14 & - \\ \hline alpha-bulnesene & - & - & - & 1.76 & 2.01 & - \\ \hline (E)-dihydro apofarnesal & - & - & - & - & - & 1.56 \\ \hline \hline \end{tabular}
\end{table} 
Table 7: Volatile aromatic compounds of capia pepper samples (% peak areas). Para-dichlorobenzene (p-DCB) is a chemical compound with molecular formula C\({}_{6}\)H\({}_{4}\)Cl\({}_{2}\). The compound is a derivative of benzene, in which two hydrogen atoms are replaced by chlorine atoms at the para positions [59]. It is a colorless crystalline solid. Para-dichlorobenzene has a distinctive, somewhat sweet odor, contributing to its ability to mask or neutralize unpleasant smells. The odor is noticeable at room temperature and is generally described as pungent and somewhat aromatic [59; 60]. The para-dichlorobenzene level was higher in the Yalova variety compared to the Amfora variety; however, no significant difference was detected among the treatments (Table 7, Figure 3). Alpha-cubebene is a sesquiterpene, a natural organic compound in various plants. It is commonly extracted for its potential applications in perfumery and flavoring due to its sweet and woody fragrance, with subtle hints of spiciness [61; 62]. The Yalova variety exhibited a higher alpha-cubebene level than the Amfora variety.