Identification of a Novel Pungent Compound in Chili Peppers

Capsaicinoids are a widely studied class of compounds known for causing pungency perception in chili peppers (Capsicum spp.). However, there is an inadequate understanding of the impact of other endogenous chili pepper compounds on pungency perception. A nontargeted flavoromics approach utilizing liquid chromatography/mass spectrometry combined with time-intensity analysis (max intensity) was applied to 10 chili pepper samples to investigate compounds contributing to pungency perception. Orthogonal partial least-squares modeling was conducted to select predictive and positively correlated markers of maximum pungency intensity. The model showed good fit and predictivity (R² Y > 0.993, Q² > 0.934). Four novel alkyl amides, named Fataline A, Fataline B, Fataline C, and Fataline D, were identified by high-resolution mass spectrometry and nuclear magnetic resonance. Sensory analysis revealed Fataline A was pungent at elevated concentrations and exhibited a distinct time-intensity profile, with a 3-fold faster decrease in intensity than capsaicin. The discovery of a noncapsaicinoid pungent compound highlights the complexity of chili pepper pungency perception.