Isolation and Identification of a Volatile Compound in Habanero Pepper (Capsicum chinense)

A volatile compound was isolated from the fruit of Habanero pepper (Capsicum chinense) and related varieties and identified as 6-methyl-(E)-4-heptenyl 3-methylbutyrate by 1H and 13C NMR spectroscopy and two-dimensional NMR experiments, including HMQC, HMBC, and 1H-1H COSY. The compound has a retenti...

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Bibliographic Details
Published inJournal of Oleo Science Vol. 67; no. 10; pp. 1219 - 1225
Main Authors Murakami, Yusuke, Iwabuchi, Hisakatsu, Horikawa, Manabu, Mori, Shoko, Ohba, Yukie, Fukami, Harukazu
Format Journal Article
LanguageEnglish
Japanese
Published Japan Japan Oil Chemists' Society 2018
Japan Science and Technology Agency
Subjects
6-methyl-(E)-4-heptenyl 3-methylbutyrate
Capsicum - chemistry
Capsicum chinense
Flavoring Agents
Habanero
Magnetic Resonance Spectroscopy - methods
NMR spectroscopy
volatile compound
Volatile compounds
Volatile Organic Compounds - chemistry
Volatile Organic Compounds - isolation & purification
Capsicum chinense
6-methyl-(E)-4-heptenyl 3-methylbutyrate
Habanero
volatile compound
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Summary:A volatile compound was isolated from the fruit of Habanero pepper (Capsicum chinense) and related varieties and identified as 6-methyl-(E)-4-heptenyl 3-methylbutyrate by 1H and 13C NMR spectroscopy and two-dimensional NMR experiments, including HMQC, HMBC, and 1H-1H COSY. The compound has a retention index of 1387 and is one of the major volatile compounds in Habanero pepper. This compound would be useful as a new flavor.
ISSN:1345-8957
1347-3352
DOI:10.5650/jos.ess18055