Isolation and Identification of a Volatile Compound in Habanero Pepper (Capsicum chinense)

Yusuke Murakami; Hisakatsu Iwabuchi; Manabu Horikawa; Shoko Mori; Yukie Ohba; Harukazu Fukami

doi:10.5650/jos.ess18055

Symposium on the Chemistry of Terpenes, Essential Oils and Aromatics (TEAC)

Isolation and Identification of a Volatile Compound in Habanero Pepper (Capsicum chinense)

Yusuke Murakami, Hisakatsu Iwabuchi, Manabu Horikawa, Shoko Mori, Yukie Ohba, Harukazu Fukami

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Keywords: Capsicum chinense, Habanero, volatile compound, 6-methyl-(E)-4-heptenyl 3-methylbutyrate

JOURNAL FREE ACCESS

2018 Volume 67 Issue 10 Pages 1219-1225

DOI https://doi.org/10.5650/jos.ess18055

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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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