Chemistry and Nutritional Effects of Capsicum
Chapter 5: Sensory Attributes of Capsicum
Published:28 Nov 2022
Special Collection: 2022 ebook collection
2022. "Sensory Attributes of Capsicum", Chemistry and Nutritional Effects of Capsicum, Valdir Florencio da Veiga, Jr, Larissa Silveira Moreira Wiedemann, Claudio Pereira de Araujo, Jr, Ananda da Silva Antonio
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Capsicum fruits and bioproducts are recognised worldwide by their aroma, flavour, colour and pungency. These are termed “sensory features” and translate into how humans perceive Capsicum. Such features are a combination of several metabolites within peppers. Capsaicinoids are responsible for the pungency, the colours are promoted by carotenoids and flavonoids, the “green smell” of a sweet bell pepper is caused by a combination of alkenes, norcarotenoids and pyrazines, and the spicy taste of a hot pepper is due to the presence of capsaicinoids and esters. Understanding which metabolite is responsible for each feature can aid in breeding and the creation of new cultivars with specific characteristics. Quality control can be enhanced, not only in terms of taste, but also in the nutraceutical sense, by understanding how sensory features are modified by the chemical composition because the metabolites responsible for each characteristic have specific bioactive properties. Deciphering the human perception of the world by aromas and tastes is a difficult task, but is extremely important in our understanding of natural processes. This chapter comprehensively reviews the characterisation of Capsicum through their sensory characteristics.