Volatile constituents of Cachucha peppers (Capsicum chinense Jacq.) grown in Cuba

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 sensory description of most of these compounds possessed potent fruity notes (Pherobase, 2011;Pino et al, 2011). These esters have been previously identified in habanero peppers from México (C. chinense Jacq.…”

“…from Cuba presented 136 volatiles (mostly esters) and piquín pepper (C. annuum var. glabriusculum) from Colombia showed 140 volatiles (mostly esters) (Forero et al, 2009;Pino et al, 2011;Rodríguez-Burruezo et al, 2010).…”

“…Thus the knowledge of the composition of these volatiles compounds is an important tool for differentiating between the types of Capsicum, and also to establish criteria for authenticity, quality improvement, fraud prevention and assurance of origin. In addition, the food industry has an interest in obtaining concentrated aroma of peppers for flavoured products without necessarily giving pungency to food (Pino, Fuentes, & Barrios, 2011).…”

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

“…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]. Aromatic esters such as benzyl pentanoate, hexyl benzoate and isohexyl benzoate have powerful fruity flavor notes and they might therefore contribute to the overall flavor of Capsicum species [39].…”

Capsicum chinense

“…During Habanero chile pepper maturation, the majority of volatile compounds decreased or even disappeared, some of them with green odour notes while esters, which have fruity odour notes, increased at the same time. In another study, the content of volatile compounds, responsible for the fl avour of Cachucha peppers ( Capsicum chinense ), varied between 110.71 and 302.53 mg/k (Pino et al 2011 ) . One hundred and thirty-six compounds were identi fi ed, from which hexyl isopentanoate, hexyl pentanoate, hexyl 2-methylbutanoate, 3,3-dimethylcyclohexanol, g -himachalene and germacrene D were the major ones.…”