Volatile profile and sensory quality of new varieties of Capsicum chinense pepper

Postharvest responses of red and yellow sweet peppers grown under photo-selective nets

“…The following aroma compounds, 3-carene (red pepper, rubbery), hexanal (green), 2-isobutyl-3-methoxypyrazine (green a), limonene (citrus), isopropyl myristate (bland), methyl salicylate (green, sweet, phenolic), a-pinene (green), a-copaene (woody, spice), (E, Z) 2,6-nonadienaldhyde (spicy), octanal (fruity), E)-decadienal (medicinal or chalky), geranyl acetone (sweet/citrus/ester), 1-octene-3-on (mushroom odour) were noted after postharvest storage in the sweet pepper 'HTSP-3'. These aroma compounds were reported in sweet peppers by several researchers (Garruti et al, 2013;Luning et al, 1994). Among these odour active compounds (E, Z) 2,6-nonadienaldhyde and geranyl acetone were significantly higher in red peppers grown under pearl nets after postharvest storage.…”

Class‐modeling approach to PTR‐TOFMS data: a peppers case study

“…Two main factors contribute to the flavor perception of the fruits of Capsicum – pungency and aroma – and these are associated with the fruit volatile compounds. Over the last decades, consumers have become more demanding in terms of experiencing new aromas and flavors, and therefore the profile of fruit volatile compounds is now considered an important factor in determining fruit quality . In this context, the characterization and evaluation of Capsicum species is of particular importance for gene bank curators, since these species present a wide variability yet to be fully known and exploited .…”

“…Over the last decades, consumers have become more demanding in terms of experiencing new aromas and flavors, and therefore the profile of fruit volatile compounds is now considered an important factor in determining fruit quality. 1 In this context, the characterization and evaluation of Capsicum species is of particular importance for gene bank curators, since these species present a wide variability yet to be fully known and exploited. 2,3 Capsicum species are traditionally classified by morphological descriptors or related traits, 3 with the following traits being the main taxonomic descriptors: (i) flower morphology, including flower color; (ii) calyx constriction; and (iii) number of flowers for axil.…”

Embrapa’s Capsicum Breeding Program—Looking back … into the Future

“…Crop Breeding, Genetics and Genomics Ralstonia solanacearum (currently, the Ralstonia complex), and many additional students and researchers (consultants) joined the team. due to the importance of aroma in C. chinense peppers, known as scent peppers [24]. Pungency is unquestionably a characteristic of great appeal and importance for consumers, and it is also quite variable.…”