Flavor characterization of native Peruvian chili peppers through integrated aroma fingerprinting and pungency profiling was written by Morales-Soriano, Eduardo;Kebede, Biniam;Ugas, Roberto;Grauwet, Tara;Van Loey, Ann;Hendrickx, Marc. And the article was included in Food Research International in 2018.Product Details of 659-70-1 This article mentions the following:
A broad range of Peruvian chili peppers are available but not properly characterized. To increase the insight into their flavor compounds, a head space GC-MS fingerprinting (volatiles) and an HPLC-based profiling approach (pungency) was implemented to characterize twenty landraces (Capsicum annuum, C. baccatum and C. chinense). The data obtained was analyzed with powerful chemometric approaches to identify unique flavor compounds for each of the species and for each of the landraces within a specific species. The pungency profile and volatiles such as esters, terpenes and norcarotenoids distinguish Cerezo triangular (4) (C. annuum). Mainly esters provoked the separation between Chico (42), Cacho de cabra rojo (323), Amarillo de Chachapoyas (318) (C. baccatum), Arnaucho (60) and Miscucho amarillo (69) (C. chinense). This study demonstrates the potential of the integrated fingerprinting, profiling and a chemometric approach to extensively understand the unique flavor compounds in Peruvian chili peppers. In the experiment, the researchers used many compounds, for example, Isopentyl 3-methylbutanoate (cas: 659-70-1Product Details of 659-70-1).
Isopentyl 3-methylbutanoate (cas: 659-70-1) belongs to esters. Volatile esters with characteristic odours are used in synthetic flavours, perfumes, and cosmetics. Certain volatile esters are used as solvents for lacquers, paints, and varnishes. Esterification is the general name for a chemical reaction in which two reactants (typically an alcohol and an acid) form an ester as the reaction product. Esters are common in organic chemistry and biological materials.Product Details of 659-70-1
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Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics