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What Do We Know About Capsicum Volatilome?
Yesenia Ithaí Ángeles-López1, David José Martínez-Cano2, Nemesio Villa-Ruano3
1Dirección de Innovación y Transferencia de Conocimiento, Benemérita Universidad Autónoma de Puebla, Prolongación de la 24 Sur y Av. San Claudio, Ciudad Universitaria, Col. San Manuel C.P., 72570, Puebla, México.
Chemistry & Biodiversity
|October 18, 2024
Summary
This review explores volatile organic compounds (VOCs) in pepper plants (Capsicum). We detail how plant genetics, environment, and pests influence these aroma compounds, crucial for food quality and breeding.
Area of Science:
- Plant Science
- Chemical Ecology
- Metabolomics
Background:
- The Capsicum genus produces diverse volatile organic compounds (VOCs) crucial for aroma and ecological interactions.
- Understanding VOCs variation is key to pepper's agricultural and industrial applications.
Purpose of the Study:
- To review factors influencing VOCs biosynthesis and accumulation in pepper plants.
- To highlight the significance of VOCs in plant ecology, food quality, and breeding.
- To present a comprehensive database of Capsicum volatilomics.
Main Methods:
- Volatilomic profiling across different plant organs and genotypes.
- Analysis of VOCs variation under biotic (pests) and abiotic (water, soil, nutrients) stress.
- Investigation of metabolic pathways and gene expression in VOCs biosynthesis.
Main Results:
- VOCs profiles vary significantly with plant organ, genotype, and environmental conditions.
- Biotic and abiotic stresses demonstrably alter VOCs biosynthesis and accumulation.
- A core volatilome of 113 compounds was identified across five Capsicum species, from a database of 2734 VOCs.
Conclusions:
- VOCs are critical indicators of pepper plant status and quality.
- Manipulating VOCs offers potential for food industry innovation and developing pest-resistant pepper varieties.
- This research provides a foundational database for future Capsicum volatilomic studies.
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