Cuevas-Glory, Luis published the artcileCharacterization of odor-contributing volatiles in two Habanero pepper varieties by gas chromatography-olfactometry, Application of Ethyl pentadecanoate, the main research area is Habanero pepper odor volatile compound gas chromatog olfactometry.
Abstract: Volatile constituents and odor-active compounds of two varieties of Habanero pepper (Capsicum chinense Jacq.) were analyzed by GC-MS, GC-O and AEDA. A total of 118 volatile compounds were obtained from Habanero pepper varieties Mayapan and Jaguar by simultaneous distillation-extraction technique. Compounds such as esters, terpenes, aldehydes, alcs. and ketones comprised 78% of volatiles found in both varieties. By means of AEDA technique, 24 odor-contributing compounds (esters, terpenes, aldehydes and alcs.) were identified. Compounds such as δ-cadinene (FD = 729), 3-methylbutyl 2-methylpropanoate and 3,3-dimethylcyclohexanol (FD = 243) were the major odor-active compounds in Mayapan variety aroma, whereas 3-methylbutyl 2-methylpropanoate (FD = 729) and 2-methylpropyl 2-methylbutanoate, hexyl pentanoate and δ-cadinene (FD = 243) were characteristic in Jaguar variety. An intense pungent odor was notorious in Mayapan variety, due mainly to 3,3-dimethylcyclohexanol. On the basis of FD values, sweet and pungent were characteristic notes in Mayapan variety, whereas sweet and fruity notes were predominant in Jaguar variety. This suggests that aroma variability among Habanero pepper varieties might be related to their genotypic diversity.
Chemical Papers published new progress about Alcohols Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Application of Ethyl pentadecanoate.
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