Comparative Analysis of Pungency and Pungency Active Compounds in Chile Peppers (Capsicum spp.)

摘要

Chile peppers (Capsicum spp) are utilized around the world in many recipes, to which they provide their particular spicy flavour. Pungency is, probably, the most important flavor trait of peppers and it is due to capsaicinoids. In this work we have studied differences between genotypes of the cultivated species of Capsicum for both pungency and capsaicinoid composition. Pungency was studied by the Scoville organoleptic method, while capsaicinoids were analysed by HPLC. C. annuum was the most variable species for this trait, while the most pungent peppers corresponded to C. chinense and C. frutescens (SHU>20000). By contrast, C. baccatum fruits showed the lowest pungency (200-2000 SHU), whereas pungency in C. pubescens pods can be considered mild. Capsaicin, dihydrocapsaicin, and, to a lower extent, nordihydrocapsaicin were the most important capsaicinoids in the studied fruits, although differences between and within species were observed for the contribution of each capsaicinoid. Other minor capsaicinoids like nornordihydrocapsaicin, homocapsaicin, and homodihydrocapsaicn were mostly detected in C. baccatum and C. pubescens fruits.