Journal
FOOD CHEMISTRY
Volume 94, Issue 3, Pages 394-398Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2004.11.040
Keywords
habanero chile pepper; Capsicum chinense; volatile compounds; ripening
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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. (c) 2004 Elsevier Ltd. All rights reserved.
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