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Characterization of odor-contributing volatiles in two Habanero pepper varieties by gas chromatography–olfactometry

Luis Cuevas-Glory, Jorge Pino, Daniel Lopez-Sauri, Benjamin Novelo-Torres, and Enrique Sauri-Duch

Tecnológico Nacional de México/Instituto Tecnológico de Mérida, Merida, Mexico



Received: 4 October 2019  Accepted: 22 January 2020


Volatile constituents and odor-active compounds of two varieties of Habanero pepper (Capsicum chinense Jacq.) were analyzed by GC–MS, GC–O and AEDA. A total of 118 volatile compounds were obtained from Habanero pepper varieties Mayapan and Jaguar by simultaneous distillation–extraction technique. Compounds such as esters, terpenes, aldehydes, alcohols and ketones comprised 78% of volatiles found in both varieties. By means of AEDA technique, 24 odor-contributing compounds (esters, terpenes, aldehydes and alcohols) were identified. Compounds such as δ-cadinene (FD = 729), 3-methylbutyl 2-methylpropanoate and 3,3-dimethylcyclohexanol (FD = 243) were the major odor-active compounds in Mayapan variety aroma, whereas 3-methylbutyl 2-methylpropanoate (FD = 729) and 2-methylpropyl 2-methylbutanoate, hexyl pentanoate and δ-cadinene (FD = 243) were characteristic in Jaguar variety. An intense pungent odor was notorious in Mayapan variety, due mainly to 3,3-dimethylcyclohexanol. On the basis of FD values, sweet and pungent were characteristic notes in Mayapan variety, whereas sweet and fruity notes were predominant in Jaguar variety. This suggests that aroma variability among Habanero pepper varieties might be related to their genotypic diversity.

Keywords: Habanero pepper; Capsicum chinense; Volatile composition; GC–O; AEDA

Full paper is available at

DOI: 10.1007/s11696-020-01072-x


Chemical Papers 74 (7) 2239–2246 (2020)

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