Volatile compounds of chile pepper (Capsicum annuum L. var. glabriusculum) at two ripening stages
Article first published online: 3 DEC 2008
Copyright © 2008 John Wiley & Sons, Ltd.
Flavour and Fragrance Journal
Volume 24, Issue 1, pages 25–30, January/February 2009
How to Cite
Forero, M. D., Quijano, C. E. and Pino, J. A. (2009), Volatile compounds of chile pepper (Capsicum annuum L. var. glabriusculum) at two ripening stages. Flavour Fragr. J., 24: 25–30. doi: 10.1002/ffj.1913
- Issue published online: 8 JAN 2009
- Article first published online: 3 DEC 2008
- Manuscript Accepted: 6 NOV 2008
- Manuscript Revised: 5 NOV 2008
- Manuscript Received: 7 FEB 2008
- Capsicum annuum;
- chile pepper;
- volatile compounds;
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. Copyright © 2008 John Wiley & Sons, Ltd.