Isolation and identification of a volatile compound in habanero pepper (Capsicum Chinense)

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 by1H and13C NMR spectroscopy and two-dimensional NMR experiments, including HMQC, HMBC, and1H-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.