Changes in volatile compounds of Habanero chile pepper ( Capsicum chinense Jack. cv. Habanero) at two ripening stages

The steam volatile components of Yucatan Habanero chile pepper ( Capsicum chinense Jack. cv. Habanero) at two ripening stages (green and orange) were analyzed using GC and GC/MS. Both samples had several compounds in common. One hundred and two compounds were identified, from which ( E)-2-hexenal, h...

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Published inFood chemistry Vol. 94; no. 3; pp. 394 - 398
Main Authors Pino, Jorge, Sauri-Duch, Enrique, Marbot, Rolando
Format Journal Article
LanguageEnglish
Published Oxford Elsevier Ltd 01.02.2006
Elsevier
Subjects
Biological and medical sciences
Capsicum chinense
Food industries
Fundamental and applied biological sciences. Psychology
Habanero chile pepper
Ripening
Volatile compounds
Ripening
Capsicum chinense
Volatile compounds
Habanero chile pepper
Volatile compound
Dicotyledones
Angiospermae
Capsicum annuum
Spermatophyta
Solanaceae
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Summary:The steam volatile components of Yucatan Habanero chile pepper ( Capsicum chinense Jack. cv. Habanero) at two ripening stages (green and orange) were analyzed using GC and GC/MS. Both samples had several compounds in common. One hundred and two compounds were identified, from which ( E)-2-hexenal, hexyl 3-methylbutanoate, ( Z)-3-hexenyl 3-methylbutanoate, hexyl pentanoate, 3,3-dimethylcyclohexanol, and hexadecanoic acid were found to be the major constituents. 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.
Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
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ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2004.11.040