Characterization of newly developed pepper cultivars (Capsicum chinense) ‘Dieta0011-0301’, ‘Dieta0011-0602’, ‘Dieta0041-0401’, and ‘Dieta0041-0601’ containing high capsinoid concentrations and a strong fruity aroma

Tetsuya Seki, Masafumi Ota, Hiroto Hirano, Kiyotaka Nakagawa

Research output: Contribution to journalArticlepeer-review

Abstract

Capsaicinoids are responsible for the pungent flavor of peppers (Capsicum sp.). The cultivar CH-19 Sweet is a non-pungent pepper mutant that biosynthesizes the low-pungent capsaicinoid analogs, capsinoids. Capsinoids possess important pharmaceutical properties. However, capsinoid concentrations are very low in CH-19 Sweet, and Capsicum cultivars with high content capsinoids are desirable for industrial applications of capsinoids. Habanero, Bhut Jolokia, and Infinity are species of Capsicum chinense, and have strong pungency and intense fruity flavors. In the present study, we report new cultivars with high concentrations of capsinoids (more than ten-fold higher than in CH-19 Sweet), and showed that these cultivars (Dieta0011-0301 and Dieta0011-0602 from Bhut Jolokia, Dieta0041-0401 and Dieta0041-0601 from Infinity) are of nutritional and medicinal value and have fruity aromas. We also obtained a vanilla bean flavor, vanillyl alcohol, and vanillyl ethyl ether from capsinoids in the fruit of these cultivars following the addition of ethanol at room temperature. Abbreviations: p-AMT: putative aminotransferase; C. annuum: Capsicum annuum; C. chinense: Capsicum chinense; dCAPS: derived Cleaved Amplified Polymorphic Sequences.

Original languageEnglish
Pages (from-to)1870-1885
Number of pages16
JournalBioscience, Biotechnology and Biochemistry
Volume84
Issue number9
DOIs
Publication statusPublished - 2020 Sep 1

Keywords

  • Capsicum
  • capsinoid
  • fruity flavor
  • p-AMT
  • vanilla flavor

ASJC Scopus subject areas

  • Biotechnology
  • Analytical Chemistry
  • Biochemistry
  • Applied Microbiology and Biotechnology
  • Molecular Biology
  • Organic Chemistry

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