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Volatile compounds of chile pepper ( Capsicum annuum L. var. glabriusculum ) at two ripening stages by M. Daniel Forero; Clara E. Quijano; Jorge A. Pino is a Agricultural and Biological Sciences article available to read on EtoBox.

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## Abstract 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.

Who reads Volatile compounds of chile pepper ( Capsicum annuum L. var. glabriusculum ) at two ripening stages?

Author

M. Daniel Forero; Clara E. Quijano; Jorge A. Pino

Publisher

John Wiley and Sons; Wiley (John Wiley & Sons); John Wiley & Sons Inc.; Wiley (ISSN 0882-5734)

Published

2008

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)