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

被引：6

作者：

Murakami, Yusuke ^{[1
]}

Iwabuchi, Hisakatsu ^{[1
]}

Horikawa, Manabu ^{[2
]}

Mori, Shoko ^{[2
]}

Ohba, Yukie ^{[2
]}

Fukami, Harukazu ^{[3
]}

机构：

[1] San Ei Gen FFI Inc, 1-1-11 Sanwa Cho, Toyonaka, Osaka 5618588, Japan

[2] Suntory Fdn Life Sci, Bioorgan Res Inst, 8-1-1 Seikadai,Seika Cho, Kyoto 6190284, Japan

[3] Kyoto Gakuen Univ, Fac Bioenvironm Sci, Dept Biosci & Biotechnol, 1-1 Nanjyo,Sogabe Cho, Kameoka City, Kyoto 6218555, Japan

来源：

JOURNAL OF OLEO SCIENCE | 2018年 / 67卷 / 10期

关键词：

Capsicum chinense; Habanero; volatile compound; 6-methyl-(E)-4-heptenyl 3-methylbutyrate;

D O I：

10.5650/jos.ess18055

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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 H-1 and C-13 NMR spectroscopy and two-dimensional NMR experiments, including HMQC, HMBC, and H-1-H-1 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.

引用

页码：1219 / 1225

页数：7

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