The flavour quality of chili peppers results from the interplay between volatile aroma and pungency perception. This study applies a multi-technique approach integrating complementary analytical techniques and sensory evaluation to comprehensively characterize nine chili pepper cultivars from Capsicum chinense, baccatum, and annuum accessions. Volatile organic compounds (VOCs) and odor-contributing volatiles (OCVs) were profiled using headspace solid-phase microextraction-gas chromatography-olfactometry/mass spectrometry (HS-SPME-GC–O/MS) and headspace solid-phase microextraction-gas chromatography-flame ionization detection (HS-SPME-GC-FID). Capsaicinoids were quantified by ultra-high performance liquid chromatography−ultraviolet detection (UHPLC-UV) and expressed as Scoville Heat Units (SHU). Sensory evaluation included aroma profiling and pungency assessment. More than 200 VOCs were detected, with C. chinense dominated by branched-chain esters, whereas C. baccatum and C. annuum enriched in alcohols, terpenes, and hydrocarbons. Despite the compositional complexity, aroma perception was mainly driven by a restricted set of OCVs, while sensory pungency showed cultivar-dependent variability even under standardized SHU conditions. The integration of sensory and instrumental datasets highlights the chemical complexity underlying chili pepper flavour, demonstrating that aroma and pungency perception arise from complex metabolite interactions. These findings provide a robust framework for chili pepper quality assessment and support product characterization, authenticity evaluation, and flavour optimization in chili-based food products.
Sensory analysis and chemical measurements as complementary tools for the evaluation of chili peppers spiciness and flavour
Cannizzaro F.;Cucinotta L.;Cafarella C.;Mangraviti D.
;Arena K.;Rigano F.;Sciarrone D.;Dugo P.;Mondello L.
2026-01-01
Abstract
The flavour quality of chili peppers results from the interplay between volatile aroma and pungency perception. This study applies a multi-technique approach integrating complementary analytical techniques and sensory evaluation to comprehensively characterize nine chili pepper cultivars from Capsicum chinense, baccatum, and annuum accessions. Volatile organic compounds (VOCs) and odor-contributing volatiles (OCVs) were profiled using headspace solid-phase microextraction-gas chromatography-olfactometry/mass spectrometry (HS-SPME-GC–O/MS) and headspace solid-phase microextraction-gas chromatography-flame ionization detection (HS-SPME-GC-FID). Capsaicinoids were quantified by ultra-high performance liquid chromatography−ultraviolet detection (UHPLC-UV) and expressed as Scoville Heat Units (SHU). Sensory evaluation included aroma profiling and pungency assessment. More than 200 VOCs were detected, with C. chinense dominated by branched-chain esters, whereas C. baccatum and C. annuum enriched in alcohols, terpenes, and hydrocarbons. Despite the compositional complexity, aroma perception was mainly driven by a restricted set of OCVs, while sensory pungency showed cultivar-dependent variability even under standardized SHU conditions. The integration of sensory and instrumental datasets highlights the chemical complexity underlying chili pepper flavour, demonstrating that aroma and pungency perception arise from complex metabolite interactions. These findings provide a robust framework for chili pepper quality assessment and support product characterization, authenticity evaluation, and flavour optimization in chili-based food products.Pubblicazioni consigliate
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