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In the present work the extraction, separation, identification, and quantification of VOCs in paprika oleoresin were performed. Five different methods were used for extraction: simultaneous distillation-extraction (SDE) at atmospheric and reduced pressures, static and dynamic headspace, and purge and trap. The results obtained were compared and assessed. Separation, identification, and quantification were carried out by HRGC-FID and HRGC-MS. Samples of red pepper from Murcia (Spain) were obtained by industrial extraction. All treated samples are manufactured as paprika oleoresin to be used as a colorant. The VOCs identified in paprika oleoresin, which have also been found in other foods, are reported.

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