Volatile compounds of chile pepper (Capsicum annuum L. var. glabriusculum) at two ripening stages

Abstract

ABSTRACT:The steam volatile components of chile pepper (Capsicum annuum L. var. glabriusculum) at two ripening stages (green and red) were analysed using GC and GC-MS; 140 constituents were identified, of which hexyl isopentanoate, hexyl 2-methylbutanoate, limonene, hexyl isohexanoate, (E)-2-hexenal, isopentyl isopentanoate and (Z)-3-hexenyl isopentanoate were found to be the major constituents. During fruit maturation, the majority of volatile compounds decreased. In general, green chile peppers have higher amounts of esters, with their fruity odour notes, than red fruits. Attending to the differences in the amount of total volatiles, which is higher at the green stage in comparison with the mature stage, it can be concluded that the green stage is better in terms of its flavour than the red stage.

Analysis of the volatile compounds of Brazilian chilli peppers (Capsicum spp.) at two stages of maturity by solid phase micro-extraction and gas chromatography-mass spectrometry

“…The general tendency of the peak areas to decrease as the fruits mature is consistent with earlier studies of fruits from the genus Capsicum (2007; Forero, Quijano, & Pino, 2009, Pino et al, 2006.…”

“…cv. Habanero) and in piquín peppers (C. annuum L. var glabriusculum) from Colombia (Forero et al, 2009;Pino et al, 2007). Tabasco peppers analysed by sniffing revealed that several esters contribute to the quality and intensity of the odour, and in particular ethyl hexyl methylpentanoates/butanoates.…”

“…The β-ionone was reported like high intensity for odour quality in laotilan peppers from Laos and pebrera pepper from Spain, whereas the compound α-ionone showed moderate importance for odour quality these two varieties of C. frutescens (Rodríguez-Burruezo et al, 2010) Significantly, no methoxypyrazine compounds were identified in the malagueta samples. Methoxypyrazines have an extremely low odour threshold values (0.002 ng.L − 1 ), are the most important flavour compounds in green peppers, and are responsible for their characteristic green aroma (Forero et al, 2009;Luning et al, 1994;Mazida et al, 2005;Pherobase, 2011;Pino et al, 2006).…”

MSI.R scripts reveal volatile and semi-volatile features in low-temperature plasma mass spectrometry imaging (LTP-MSI) of chilli (Capsicum annuum)

“…The compounds and compound classes which were discovered with LTP-MSI are congruent with previous studies of volatiles in chilli peppers by GC-MS [34,35,27], but the direct detection of VOCs and moreover the imaging from unaltered plant tissue are novel. Cooks and co-workers investigated the distribution of fragrances on surfaces with centimetre-scale resolution [36].…”

Physicochemical characterization and bioactive compounds of stalk from hot fruits of Capsicum annuum L.

“…Generally, the chili pepper varieties are well-known to be very aromatic and they contain characteristic volatile compounds. Hexyl isopentanoate and hexyl isobutanoate are responsible for a powerful fruity odor note [36]. -ionone makes a great contribution as an odor-active compound to the pepper aroma according to Zimmermann and Schieberle [37], while the presence of -ionone, dihydro--ionone and -ionone suggests that -carotene may be considered to be its precursor [38].…”