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Heat, Color, and Flavor Compounds in Capsicum Fruit

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Book cover The Biological Activity of Phytochemicals

Part of the book series: Recent Advances in Phytochemistry ((RAPT,volume 41))

Abstract

Peppers are one of the oldest vegetables known and are popular in worldwide cuisine. Members of the Capsicum genus could be considered accomplished chemists, as these plants synthesize a variety of phytochemicals with valued roles in human health and nutrition as well as sensory perception. For thousands of years, humans have selected peppers for traits that affect heat, color, and flavor in the fruit. Heat in pepper fruit is attributed to production of capsaicinoids in the placenta; this alkaloid binds to nociceptive pain receptors in mammals. Color in pepper fruit is due to a combination of pigments: chlorophylls, carotenoids, and anthocyanins accumulating in the fruit wall or pericarp of the fruit resulting in green, yellow, or purple fruit at physiological immature stages and yellow, red, or orange fruit at mature stages. Flavor is the least characterized chemistry, but is in part the result of monoterpenoids and aliphatic aldehydes, which also accumulate in the fruit wall. The synthesis and accumulation of all these phytochemicals are dependent on the genetic background of the pepper, the developmental stage of the fruit, and environmental factors.

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Acknowledgment

This work was supported in part by NM Agricultural Experiment Station, NIH grants GM08136 and GM61222, and USDA grant CSREES 2009-34604-19939.

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  1. Department of Plant and Environmental Sciences, New Mexico State University, Las Cruces, NM, 88003, USA

    Ivette Guzman, Paul W. Bosland & Mary A. O’Connell

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  1. Ivette Guzman
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Correspondence to Mary A. O’Connell .

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    David R. Gang

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Guzman, I., Bosland, P.W., O’Connell, M.A. (2011). Heat, Color, and Flavor Compounds in Capsicum Fruit. In: Gang, D. (eds) The Biological Activity of Phytochemicals. Recent Advances in Phytochemistry, vol 41. Springer, New York, NY. https://doi.org/10.1007/978-1-4419-7299-6_8

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