Volatiles from Red Pepper (<i>Capsicum</i> spp.)

Keller, Urs; Flath, Robert A.; Mon, T. R.; Teranishi, Roy

doi:10.1021/bk-1981-0170.ch012

Cited by 17 publications

(8 citation statements)

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“…As regards terpenes, five monoterpenes (C‐10) and ten sesquiterpenes (C‐15) were identified; among these, L ‐menthol, δ‐guaiene, geraniol, geranyl valerate and trans ‐nerolidol were identified here for the first time. Interestingly, δ‐3‐carene, a terpene reported in bell pepper6 and fresh chilli pepper26 as imparting red/green pepper odour, was not detected in this study. The presence of linalool, which is common in many fruits and vegetables,27, 28 contributes to sweet caramel and fresh flowery aroma.…”

Section: Resultsmentioning

confidence: 99%

Volatile compounds and capsaicinoid content of fresh hot peppers (Capsicum annuum L.) of different Calabrian varieties

et al. 2009

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BACKGROUND: Because of the great variability in size, shape, colour, pungency and aroma of Calabrian Capsicum annuum(hot pepper), this study was carried out to furnish producers with information on volatile compounds and capsaicinoid content useful for the genetic improvement of this species. Fully ripened fresh peppers of the most widely cultivated varieties were studied. Capsaicinoid content was determined by reverse phase high-performance liquid chromatography/diode array detection (RP-HPLC/DAD). Volatile compounds were determined by headspace solid phase microextraction/gas chromatography/mass spectrometry (HS-SPME/GC/MS).

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Section: Resultsmentioning

confidence: 99%

Volatile compounds and capsaicinoid content of fresh hot peppers (Capsicum annuum L.) of different Calabrian varieties

et al. 2009

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“…There are common aroma compounds amongst the different species of the different fresh pepper, namely, 2,3-butanedione (caramel), 1-penten-3-one (pungent/spicy), hexanal (2) (grassy, herbal), 3-carene (red bell pepper, rubbery), trans-beta-ocimene (rancid), octanal (fruity), trans-2-hexenal (3) (sweet) and 2-isobutyl-3-methoxypyrazine (1) (green bell pepper). Keller et al (1981) reported that volatiles of fresh red Jalapeno pepper extracts had a pleasant floral aroma (3-carene). Likewise, trans-2-hexenal (3) and trans-2-hexenol (4), which have an almond, fruity and spicy odour, were found to increase during maturation.…”

Section: Volatilesmentioning

confidence: 99%

Pharmacobotanical analysis and regulatory qualification of Capsicum fruits and Capsicum extracts. A survey.

Kuźma¹,

Past²,

Mózsik³

et al. 2014

Capsaicin - Sensitive Neural Afferentation and the Gastrointestinal Tract: From Bench to Bedside

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Capsicum extracts are frequently used as active pharmaceutical ingredients (API) in manufacturing pharmaceutical products. For such applications Capsicum extract should be qualified not only on the basis of the amount of API(s) but on the basis of the amounts of possible impurities/contaminants as well. Among the most important impurities/contaminants (a) toxic metals, (b) pesticides, (c) mycotoxins, (d) foreign organic matters, and (e) radioactivity (if there is cause for concern) should be mentioned.The second part of the chapter describes the Pharmacopoeial and other internationally recognized methods for determination of pesticides in Capsicum fruits and extracts.

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“…However, there have been reports on aromatic constituents of fresh or heated fruits of Capsicum spp. (Buttery et al, 1969;Huffman et al, 1978;Buttery, 1981;Keller et al, 1981;Chitwood et al, 1983;Govindarajan, 1986;Wu and Liou, 1986;Luning et al, 1995). In these studies, 2-methoxy-3-isobutylpyrazine, which has an odor threshold level of 0.002 ppb in water, has been recognized as being responsible for the characteristic aroma of the fresh fruits.…”

Section: Introductionmentioning

confidence: 99%