• Capsicum annuum;
  • chile pepper;
  • volatile compounds;
  • GC–MS


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.