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Correlation Between Volatile Compounds and Spiciness in Domesticated and Wild Fresh Chili Peppers

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Abstract

The fruit of chili pepper (Capsicum spp.) is used fresh or dried all over the world because of their unique pungency, color, taste, and aroma. Limited information is available about a hypothetical correlation between volatile organic compound (VOC) emission and spiciness of different pepper species and varieties. The aromatic profile and the pungency of 21 different Capsicum varieties, belonging to four different Capsicum species, have been investigated to evaluate a possible correlation between different VOC emission and their spiciness. The measurement of capsaicinoid concentration was performed by a high-performance liquid chromatography method while the VOCs from fresh samples were extracted using a proton-transfer-reaction time-of-flight mass spectrometer. The partial least squares regression model used for the determination of capsaicin content from VOCs reported high performances (r = 0.84 in the test set). VOCs detected at m/z 103.075 and m/z 43.054 showed a higher contribution in the correlation with the capsaicin content. This study has provided clear and promising results, showing a real possibility to use these tools in routine operations for predicting the spiciness of fresh peppers useful for breeding programs and consumers.

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This work was partially funded by the Italian Ministry of Agriculture (grant PEPIC).

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Authors and Affiliations

  1. Department of Agri-food Production and Environmental Sciences, University of Florence, Viale delle Idee 30, Sesto F.no, 50019, Florence, Italy

    Cosimo Taiti, Diego Comparini & Stefano Mancuso

  2. Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria (CREA) - Centro di ricerca Ingegneria e Trasformazioni agroalimentari, Via della Pascolare 16, 00015, Monterotondo, Rome, Italy

    Corrado Costa & Simone Figorilli

  3. Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria (CREA) - Centro di ricerca Ingegneria e Trasformazioni agroalimentari, c/o Area Ricerca del CNR, Strada delle cacce 73, 10135, Turin, Italy

    Carmela Anna Migliori

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  1. Cosimo Taiti
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  2. Corrado Costa
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Taiti, C., Costa, C., Migliori, C.A. et al. Correlation Between Volatile Compounds and Spiciness in Domesticated and Wild Fresh Chili Peppers. Food Bioprocess Technol 12, 1366–1380 (2019). https://doi.org/10.1007/s11947-019-02297-9

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