###### Abstract  
This study aimed to investigate the thermal behavior and composition of volatile compounds, fatty acids and polyphenols in paprika obtained from peppers of different countries. The thermal analysis revealed various transformations in the paprika composition, namely drying, water loss and decomposition of volatile compounds, fatty acids, amino acids, cellulose, hemicellulose and lignin. The main fatty acids found in all paprika oils were linoleic (20.3-64.8%), palmitic (10.6-16.0%) and oleic acid (10.4-18.1%). A notable amount of omega-3 was found in spicy paprika powder varieties. The volatile compounds were classified into six odor classes (citrus (29%), woody (28%), green (18%), fruity (11%), gasoline (10%) and floral (4%)). The total polyphenol content ranged between 5.11 and 10.9 g GA/kg. paprika; thermal behavior; VOCs; sensorial profile; fatty acids 20231220411202312204112023122041120231220411202312204120231220412041202312  
The formation of volatile compounds that generate the characteristic aroma is caused by chemical conversions, such as hydrolytic reactions, amino acid conversion, oxidative degradation reactions of lipids (fatty acids) and carotenoids (lipid-soluble pigments), Maillard reactions and caramelization browning [6]. Some studies highlight the fact that the quality and quantity of aroma and flavor compounds of paprika are decisive parameters for quality control [1]. More than 125 volatile compounds have been identified in fresh and processed paprika, although the significance of these compounds for the aroma is not yet well known [1]. The main VOCs in paprika are esters and terpenoids, followed by other minor compounds, such as lipoxygenase derivatives, nitrogen and sulfur compounds, phenol derivatives, norcarotenoids, carbonyls, alcohols and other hydrocarbons [7]. Esters usually confer a fruity aroma, while many aldehydes, referred to as green leaf volatiles, can create a grassy aroma [7]. Paprika oil contains saturated (SFAs), monounsaturated (MUFAs) and polyunsaturated (PUFAs) fatty acids. SFAs are undesirable in large quantities because they can cause cardiovascular problems. Moreover, they are stable at room temperature, and the unsaturated fatty acids start to increase the fluidity and oxidation process, leading to the formation of free radicals. Replacing SFAs with PUFA has positive benefits for cholesterol in the blood. Among all PUFAs, linoleic (C18:2) and \(\alpha\)-linolenic acids (C18:3) are essential fatty acids for food [8]. [PERSON] and co-workers studied the fatty acid profile of paprika oleoresin. The following content was reported: linoleic acid C18:2 (55.97%), C16:0 (15.16%), C18:1 (13.81%), C18:1 (13.18%), C18:3 (5.11) and small quantities (below 2%) of C12:0, C14:0, C16:1, C18:0, C20:0, C22:0, C24:0 and C20:1 [9]. [PERSON] et al. (2013) analyzed red varieties of paprika and found that the fat present in paprika is in an esterified form with carotenoids [4]. The analyzed paprika presents a content of lipids of around 8%, a content of carbohydrates of approximately 55% and is rich in some metals (K, P, Ca, Mg) while being poor in Na. linoleic (C18:2), oleic (C18:1) and palmitic (C16:0) acids are the most predominant FAs [4]. Paprika contains high quantities of PUFAs which have valuable properties in decreasing cholesterol levels and reducing the risk of obesity. [PERSON] et al. (2017) investigated the use of red paprika on the lipid metabolism of obese male mice for eight weeks [10]. The results revealed that red paprika reduces obesity, fatty acid oxidation and lipid droplet size [10]. The fatty acid content depends on the geographical origin, meteorological conditions and production process. Paprika cultivation under traditional conditions was preferred because of its higher quality. The methods used for oil extraction from plants are solvent extraction, maceration, cold-press extraction, steam distillation, CO\({}_{2}\) extraction, ultrasound, enfleurage and microwave irradiation. Oil is the fluid separated from the plant in the presence of a solvent.