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Isolation and Identification of a Volatile Compound in Habanero Pepper (Capsicum chinense)
Yusuke Murakami1, Hisakatsu Iwabuchi1, Manabu Horikawa2
1San-Ei Gen F.F.I., Inc.
Abstract:
A volatile compound was isolated from the fruit of Habanero pepper (Capsicum chinense) and related varieties and identified as 6-methyl-(E)-4-heptenyl 3-methylbutyrate by 1H and 13C NMR spectroscopy and two-dimensional NMR experiments, including HMQC, HMBC, and 1H-1H COSY. The compound has a retention index of 1387 and is one of the major volatile compounds in Habanero pepper. This compound would be useful as a new flavor.
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