Food Chemistry 125 (2011) 860–864

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Food Chemistry

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Volatile constituents of Cachucha peppers (Capsicum chinense Jacq.) grown in Cuba

Jorge Pino a,⇑, Víctor Fuentes b, Odalys Barrios c

a Instituto de Investigaciones para la Industria Alimentaria, Carretera del Guatao km 3½, La Habana 19200, Cubab Instituto de Investigaciones en Fruticultura Tropical, 7ma Avenida No.3005, La Habana, Cubac Instituto de Investigaciones Fundamentales en Agricultura Tropical ‘‘Alejandro de Humboldt”, Calle 2 esquina a 1, Santiago de las Vegas, La Habana, Cuba

a r t i c l e i n f o

Article history:Received 15 April 2010Received in revised form 17 June 2010Accepted 24 August 2010

Keywords:Cachucha peppersCapsicum chinenseVolatile compounds

0308-8146/$ - see front matter � 2010 Elsevier Ltd. Adoi:10.1016/j.foodchem.2010.08.073

⇑ Corresponding author. Tel.: +53 7 202 05 83; fax:E-mail address: jpino@iiia.edu.cu (J. Pino).

a b s t r a c t

The steam volatile components of three cultivars of Cachucha mature peppers (Capsicum chinense Jacq.)were isolated by steam-distillation-continuous-extraction and analysed using GC and GC-MS. The com-position of volatile compounds of the peppers differs clearly for the different cultivars. The content of vol-atile compounds, responsible for the flavour of Cachucha peppers, varied between 110.71 and302.53 mg kg�1. One hundred and thirty-six compounds were identified, from which hexyl isopentano-ate, hexyl pentanoate, hexyl 2-methylbutanoate, 3,3-dimethylcyclohexanol, c-himachalene and germac-rene D were the major ones.

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1. Introduction

The genus Capsicum comprises more than 200 cultivated varie-ties with fruits which vary widely in size, shape, flavour and sen-sory heat. The genus Capsicum comprises five main economicspecies: Capsicum annuum (comprising the NuMex, Jalapeño andBell varieties), Capsicum frutescens (Tabasco variety), Capsicum chin-ense (Habanero and Scotch Bonnet varieties), Capsicum baccatum(Aji varieties) and Capsicum pubescens (Rocoto and Manzano varie-ties) (Pruthi, 1980).

C. chinense peppers can be extremely pungent and aromatic,with persistent pungency when eaten. The best known cultivarsare the very hot Habanero chilli peppers, which are almost all pro-duced in Yucatan, Mexico. Cachucha is a cultivated variety ofC. chinense commercially available in Cuba, and it is highly appre-ciated as a flavouring agent in sauces, soups, and processed meatsof the traditional kitchen. The peppers are harvested and are com-mercially available, immature and mature, and their flavour issweet, as they do not contain capsaicinoids which are the maincompounds causing the pungency in peppers (Govindarajan,1986). This absent of capsaicinoids of the fruit is the most impor-tant trait of its quality. Another important difference betweenthe familiar Habanero and Cachucha cultivated varieties is thatthe former is pendant, lantern-shaped or campanulate (a flattenedbell shape), and some are pointed at the end, while Cachucha isoften flattened at the end and resembles a bonnet.

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Although more than 125 volatile compounds have been identi-fied (Nijssen, Visscher, Maarse, Willemsens, & Boelens, 1996) infresh and processed peppers, the flavour significance of these com-pounds is not yet well-known. Recently, we studied the changes ofvolatile constituents in Habanero chile pepper during maturation(Pino, Sauri, & Marbot, 2006) and the characterisation of volatilecompounds, colour and total capsaicinoids from ten Habanerochile commercial cultivars grown in Yucatan (Pino et al., 2007).

So far, the volatile constituents in Cachucha peppers have notbeen studied. The determination of these analytical data may pro-vide efficient tools for the differentiation of peppers, establishingcriteria for genuineness, improvement of quality, prevention offrauds and guaranteeing their origin. Besides this, the industry isinterested in producing aromatic extracts of peppers and the Cach-uca pepper is the best selection for this goal.

This paper deals with the isolation and identification of thevolatile compounds of three cultivated varieties of Cachuchapepper (C. chinense Jacq.) grown in Cuba.

2. Materials and methods

2.1. Samples and chemicals

Three cultivated varieties of freshly harvested Cachucha pep-pers, on mature stage, were collected from plants cultivated inthe Fundamental Agricultural Research Institute ‘‘Alejandro deHumboldt”, in Santiago de las Vegas (La Habana). Morphologicalcharacters of the fruits of the cultivated varieties of peppers tested,and the corresponding number of sheet herbarium are shown inTable 1. Standards of analysed compounds, as well as diethyl ether

Table 1Characteristics of the three cultivated varieties of Cachucha peppers.

Name and key ofthe cultivar

Ají angolano(P 3717)

Cachucha criollo(P 3198)

Cachucha criollo(P 3227)

Average fruit size(cm)

3.2 � 4.5 12.1 � 3.3 2.5 � 3.5

Average weight (g) 6.5 5.8 5.3Colour at maturity Red Red Brilliant redFruit wall Ribbed Rugose RugoseHerbarium number 1113 1200 1132

J. Pino et al. / Food Chemistry 125 (2011) 860–864 861

were purchased from Sigma–Aldrich (Steinheim, Germany) with apurity of >98%. For linear retention indices determination, an n-al-kane mixture (Supelco, PA, USA) ranging from heptane to triacon-tane was used.

2.2. Isolation of volatile compounds

The fruits were cut open, the seeds removed, and a sample(100 g) macerated in a Waring blender for 1 min with 500 ml dis-tilled water. Methyl nonanoate (2 mg) was added as internal stan-dard and the resultant puree was immediately treated in anapparatus for simultaneous steam distillation–solvent extraction(Likens & Nickerson, 1964) for 1 h as reported earlier (Forero, Quij-ano, & Pino, 2009). Diethyl ether (previously distilled, 25 ml) wasused as an extracting solvent and the condenser was cooled to5 �C. The volatile concentrate was dried over anhydrous sulphateand concentrated to 0.9 ml on a Kuderna–Danish evaporator, andthen to 0.2 ml with a gentle nitrogen stream. Extractions of differ-ent samples were done in triplicate.

2.3. GC-FID and GC-MS analyses

A Konik 4000A GC (Konik Instrument, Spain) equipped with a30 m � 0.25 mm � 0.25 lm HP-5 ms fused silica capillary columnand a flame ionisation detector (GC-FID) was used. The injectorand detector temperatures were 250 �C. The oven temperaturewas held at 50 �C for 2 min and then increased to 280 �C at4 �C min�1 and held for 10 min. The carrier gas (hydrogen) flowrate was 1 ml min�1. Volumes of 1 ll were injected with a split ra-tio of 1:10. Linear retention indices were calculated against thoseof n-alkanes. Quantitative data were obtained from the electronicintegration of the GC peak areas (EZChrom v 6.7 software) for threeextractions of each sample with the use of the internal standardmethod, neglecting FID response factors. Recovery with the

5.0 10.0 15.0 20.0 25.0 30.0

2.5

5.0

7.5

10.0(x10,000,000)

TIC

Fig. 1. Typical chromatogram of Cachucha pepp

method was determined by the standard addition techniqueapplied to a sample. The analytes (1-hexanol, limonene, linalool,hexyl isobutanoate, hexyl isopentanoate and hexyl benzoate)were added at two different concentrations and their averagerecoveries were �85–102%, with relative standard deviationslower than <10%.

GC-MS analyses were done on a Shimadzu 17A, coupled to aShimadzu QP-5000 high performance quadrupole mass selectivedetector (Shimadzu, Japan) equipped with an HP-5 ms fused silicacolumn (30 m � 0.25 mm � 0.25 lm). The chromatographic condi-tions were the same as those described for GC-FID. Injector andtransfer line temperatures 250 �C. Carrier gas (helium) flow ratewas 1 ml min�1. The detector operated at 70 eV and 250 �C. Detec-tion was performed in the scan mode between 30 and 400 amu.Identification was based on the retention index of either referencesubstances or literature values (Adams, 2001), by comparing withthe mass spectra of reference substances, and by mass spectra li-brary searches (NIST 02, Wiley 275, Palisade 600, and Flavorlibhomemade library).

3. Results and discussion

The volatile constituents of Cachucha pepper were obtained bysimultaneous steam distillation–solvent extraction and analysedby GC-FID and GC–MS using fused silica capillary columns. Nothermal degradation products of paprika (C. annuum) volatile com-pounds were found using this isolation method (Forero et al., 2009;Guadayol, Caixach, Ribé, Cabañas, & Rivera, 1997). Nevertheless,the entire volatiles from Cachucha peppers, isolated by extractionwith diethyl ether were evaluated by three sensory experts bysmelling a drop of the ethereal extract on a strip of filter paperas done by perfumers. After evaporation of the solvent, the expertsagreed that the distillate evoked the characteristic odour of Cachu-cha peppers, thereby indicating that the method used for aromaisolation was appropriate.

A typical chromatogram of Cachucha pepper cv. Cachucha cri-ollo (P-3198) volatiles is shown in Fig. 1. An important challengein the analysis of fruit aroma constituents is fruit-to-fruit varia-tions due to, for example, the different ripening stages. To addressthis problem, three different extracts, prepared in separate exper-iments from the same batch of fruits, were analysed. Althoughthe concentrations varied among the fruits analysed, for mostodorants the differences amounted to about 30%. The identifiedcompounds are listed in Table 2 together with their semi-quanti-tative amounts. The yield of total volatiles, estimated by the addi-tion of a measured amount of internal standard to the peppers,

35.0 40.0 45.0 50.0 55.0 60.0

er cv. Cachucha criollo (P-3198) volatiles.

Table 2Volatile compounds (mg kg�1) in Cachucha pepper cultivated varieties (Capsicum chinense).

Compound RIa Identificationb P- 3717 P-3198 P-3227

Hexanal 801 A 0.08 –c 0.07Isohexanol* 838 A 0.16 – 0.26Ethylbenzene* 854 A trd – tr(Z)-3-Hexenol 859 A tr – 0.03p-Xylene* 866 A 0.06 – 0.041-Hexanol 871 A 0.01 – 0.063-Methylbutanoic acid* 883 A tr – 0.032-Heptanone 892 A tr – –2-Butoxyethanol* 909 B 0.01 – 0.01Tricyclene 925 B – – 0.01Cumene* 933 B 0.07 – –a-Pinene 938 A 0.02 – 0.02(E)-3-Hepten-2-one 942 C 0.03 – 0.10Sabinene* 975 B 0.02 – 0.01b-Pinene* 980 A 0.10 0.52 0.05Hexyl acetate 986 A 0.01 – –Myrcene* 991 B 0.09 0.47 0.08a-Phellandrene* 1003 B 0.06 0.27 0.061,4-Cineole* 1014 B 0.02 – tra-Terpinene* 1018 B 0.01 0.08 0.02p-Cymene 1025 A 0.52 0.87 0.06Limonene 1029 A 4.71 3.47 3.76(E)-2-Hexenyl acetate* 1032 A 0.02 – 0.01(Z)-b-Ocimene* 1037 B 0.01 – 0.01Phenylacetaldehyde* 1042 A 0.04 – 0.01c-Terpinene* 1061 B 0.31 1.34 0.22cis-Linalool oxide (furanoid)* 1082 B tr – 0.011-Octanol* 1085 A 0.01 – 0.01Terpinolene* 1088 A 0.05 0.24 0.04p-Cymenene* 1091 B tr – trLinalool 1097 A 0.29 2.17 0.68Isopentyl 2-methylbutanoate 1100 A 0.01 – 0.02Isopentyl isopentanoate 1105 A 0.07 0.20 0.09Isohexyl isobutanoate* 1114 C 0.78 4.65 0.78trans-p-Mentha-2,8-dien-1-ol* 1123 B 0.05 0.10 0.07Pentyl 2-methylbutanoate 1142 A 0.01 0.29 0.03trans-Limonene oxide* 1145 B 0.07 tr trPentyl isopentanoate 1151 A 0.13 1.24 0.21Hexyl isobutanoate 1156 A 0.18 1.14 0.22Hexyl butanoate 1180 A 0.05 – 0.02Methyl 2-hydroxyisohexanoate* 1183 C 0.01 – 0.032-Isobutyl-3-methoxypyrazine 1187 A 0.15 0.50 0.05a-Terpineol 1189 A tr – 1.30Methyl salicylate 1192 A tr tr tr2-Decanol* 1197 C 0.12 0.48 -Hexyl 2-methylbutanoate 1234 A 3.07 11.33 4.30Hexyl isopentanoate 1244 A 15.15 31.12 11.73Isopentyl hexanoate* 1254 A tr – trGeraniol* 1256 A 0.12 – 0.14Isohexyl tiglate* 1288 B 1.05 0.62 0.48(Z)-3-Hexenyl 2-methylbutanoate 1292 A 0.18 2.42 0.61(Z)-3-Hexenyl isopentanoate 1295 A 1.91 8.43 3.34Hexyl pentanoate 1298 A 3.92 12.38 5.91(E)-2-Hexenyl pentanoate 1300 B 0.43 2.72 0.29Pentyl isohexanoate 1305 C 0.56 0.35 0.04Hexyl tiglate 1329 C 0.90 0.74 0.34(Z)-Isosafrole* 1333 A tr – –Heptyl 2-methylbutanoate 1336 A 0.07 – 0.08Heptyl isopentanoate 1338 A 0.10 0.25 0.15Heptyl pentanoate 1340 A 0.49 1.58 0.72Hexyl isohexanoate 1345 C 1.07 0.17 0.08Heptyl tiglate* 1353 C 1.28 0.84 0.23Heptyl pentanoate 1371 A 2.31 1.64 0.54Decanoic acid 1375 A 1.61 1.36 –(Z)-3-Hexenyl hexanoate 1378 A 0.47 0.20 0.06a-Copaene* 1380 B – 1.40 0.47Hexyl hexanoate 1382 A 4.53 2.10 0.47(E)-2-Hexenyl hexanoate* 1383 B 0.28 – –2-Methyltridecane* 1387 B 1.04 0.66 0.382,3-Dimethylcyclohexanol* 1389 C 0.86 4.81 1.813,3-Dimethylcyclohexanol 1392 B 4.08 14.43 3.34b-Cubebene 1394 B 2.70 8.96 2.92Benzyl pentanoate 1396 A – 0.61 0.201-Tetradecane* 1400 A 1.69 4.34 1.25

862 J. Pino et al. / Food Chemistry 125 (2011) 860–864

Table 2 (continued)

Compound RIa Identificationb P- 3717 P-3198 P-3227

b-Caryophyllene 1419 A 0.19 1.56 0.45(E)-a-Ionone 1428 A 0.10 0.64 0.142-Methyltetradecene 1431 B 1.90 1.05 1.18Dihydro-b-ionone* 1433 B tr – 0.05Heptyl hexanoate 1448 A 0.08 – –a-Himachalene 1451 B 1.22 2.18 0.37a-Humulene 1455 B 0.89 – 0.072-Methyltetradecane 1462 B 2.84 1.09 1.561-Dodecanol* 1472 A 0.65 5.12 –c-Himachalene 1481 B 9.52 20.43 3.36Germacrene D 1485 B 1.06 15.48 3.49(E)-b-Ionone 1489 A 2.46 tr trtrans-Muurola-4(14),5-diene* 1494 B tr 0.42 0.041-Pentadecane 1500 A 2.46 3.33 2.48Bicyclogermacrene* 1502 B 0.06 0.46 0.13b-Himachalene* 1504 B 0.57 4.32 0.62b-Bisabolene* 1506 B 0.20 – trGermacrene A** 1509 B – 0.76 0.09d-Cadinene 1522 B 0.95 7.51 1.58trans-Calamenene* 1528 B – 1.29 0.13c-Dehydro-ar-himachalene* 1532 B tr tr –trans-Cadina-1(2),4-diene 1536 B 0.16 0.31 0.13Isohexyl octanoate* 1541 B – 0.29 0.12Isohexyl benzoate* 1544 B 1.57 0.37 0.14a-Calacorene* 1547 B – tr tr2-Methylpentadecane 1564 B 0.32 0.73 0.233-Methylpentadecane* 1567 B 0.08 0.21 0.07(E)-Nerolidol 1570 A 0.12 0.26 0.08Dendrolasin* 1575 B 0.66 5.68 2.30Hexyl benzoate 1580 A 0.69 0.57 0.061-Hexadecane 1600 A 0.90 2.45 1.10Dodecanoic acid* 1605 A 0.20 1.65 0.27Tetradecanal 1613 A 0.31 0.93 0.131,10-Di-epi-cubenol* 1619 B 0.36 3.72 0.76Benzophenone* 1627 A 0.08 – tr2-Methylhexadecane* 1632 B 0.93 0.64 0.70epi-a-Cadinol* 1640 B 0.21 2.02 0.19Himachalol* 1654 B 0.38 1.52 –a-Cadinol 1657 B 0.11 2.45 0.371-Heptadecane* 1700 A 1.88 1.58 2.81Pentadecanal 1707 A 3.22 8.65 1.38Isohexyl decanoate* 1779 B 3.66 8.60 1.53Tetradecanoic acid 1782 A 0.81 3.99 3.29Hexadecanal 1811 A 0.15 3.08 0.23Hexyl decanoate* 1820 A 1.57 4.36 1.22Hexadecanal 1830 A 1.22 6.76 1.43Pentadecanoic acid 1868 A 1.07 1.45 0.991-Hexadecanol 1876 A 1.57 1.47 2.711-Nonadecane* 1900 A 0.64 4.00 0.99Hexadecanoic acid 1968 A tr 6.04 3.81Isopropyl hexadecanoate* 2021 A 6.07 7.89 3.07Geranyl linalool* 2025 B 5.20 8.58 9.191-Octadecanol 2078 A 3.76 6.03 2.55Phytol* 2130 B – 1.56 –1-Docosane* 2200 A tr 0.57 trOctadecyl acetate* 2210 B 0.87 3.03 1.87(E)-Phytol acetate* 2221 B – 0.52 –1-Tricosane* 2300 A 0.61 0.34 0.641-Tetracosane* 2400 A 0.07 0.61 0.091-Pentacosane 2500 A 0.59 0.50 0.971-Hexacosane 2600 A 0.08 0.75 0.101-Octacosane 2800 A 0.93 1.24 1.04

* Reported for the first time in Capsicum chinense.a Calculated retention indices on HP-5 column.b The reliability of the identification proposal is indicated by the following: A, mass spectrum and retention index agreed with standards; B, mass spectrum and retention

index agreed with database or literature; C, mass spectrum agreed with mass spectral database.c not detected.d tr, trace (<0.01 mg kg�1).

J. Pino et al. / Food Chemistry 125 (2011) 860–864 863

was about 110.66, 124.41 and 302.53 mg kg�1 for P-3717, P-3198and P-3227 cultivars, respectively. These amounts are in therange of 103–228 mg kg�1 reported in commercial Habanero chillipepper (Pino, Sauri, & Marbot, 2006), and higher than those

1.37–11.84 mg kg�1 reported in ten experimental varieties ofHabanero chilli peppers (Pino et al., 2007).

In total, 136 major volatile compounds were quantified, 67 ofthem reported for the first time in C. chinense fruits. Many of them

864 J. Pino et al. / Food Chemistry 125 (2011) 860–864

have been reported earlier in Habanero chilli pepper (Pino, Sauri, &Marbot, 2006; Pino et al., 2007).

Esters were by far the dominant class in terms of total amountin Cachucha peppers. In total, thirty-six aliphatic esters and threearomatic esters were identified, representing 43.0%, 36.6% and35.0% of the total composition in P-3717, P-3198 and P-3227 culti-vars, respectively. The presence of several aliphatic esters in C.chinense var. Habanero peppers has been reported (Pino, Sauri, &Marbot, 2006; Pino et al., 2007). This abundance of aliphatic estershas not been found in other Capsicum species (Nijssen et al., 1996),except in C. annuumm var. glabriusculum (Forero et al., 2009). Es-ters, especially straight chain esters, are generally metabolizedfrom fatty acids through -oxidation (Schreier, 1984). Alkyl estersof acetic, butanoic, pentanoic, hexanoic, octanoic, decanoic andhexadecanoic acids were found in the studied cultivars. In additionto these straight chain esters, many esters of branched-chain acidswere detected. These compounds comprise saturated and unsatu-rated esters of isobutanoic, 2-methylbutanoic, isopentanoic andtiglic acids. They can be derived from amino acid metabolism.Among them, hexyl isopentanoate, hexyl pentanoate and hexyl2-methylbutanoate were the major ones. Other detected aromaticesters were benzyl pentanoate, hexyl benzoate and isohexyl ben-zoate, the latter reported for the first time in C. chinense peppers.Many of these esters have powerful fruity flavour notes (Arctander,1969) and they might therefore contribute to the overall flavour ofthe analysed cultivars.

Terpenoids was the second important class in terms of totalamount and they accounted 24.3%, 32.4% and 30.2% of the totalcomposition in P- 3717, P-3198 and P-3227 cultivars, respectively.Terpenoids included mainly mono- and sesquiterpene hydrocar-bons, and oxygenated derivatives. On this class, b-caryophylleneand germacrene D were the most abundant, similar to Habanerochilli peppers (Pino, Sauri, & Marbot, 2006; Pino et al., 2007). Sev-eral oxygenated terpenes were reported for the first time in C. chin-ense fruits, e.g., 1,4-cineol, geraniol, 1,10-di-epi-cubenol, epi-a-cadinol, himachalol, and geranyl linalool. Interestingly, d-3-carene,a monoterpene hydrocarbon reported in C. annuum chilli peppersas an important flavour compound (Luning, de Rijk, Wichers, &Roozen, 1994; Mazida, Salleh, & Osman, 2005), was not detectedin this study.

Aliphatic alcohols, aldehydes, ketones and acids representedminor classes in Cachucha peppers and they are produced via lipidmetabolism (Schreier, 1984). As in the Habanero chilli pepper, 3,3-dimethylcyclohexanol was the major alcohol in Cachucha peppers.One isomer of this alcohol, 2,3-dimethylcyclohexanol was not re-ported earlier in Habanero chilli pepper (Pino, Sauri, & Marbot,2006; Pino et al., 2007). Interestingly, (E)-2-hexenal, which wasfound in significant amount in Habanero chilli peppers, was not de-tected in this study. Previous results in Habanero chilli peppershowed that the content of (E)-2-hexenal decreased during matu-ration (Pino, Sauri, & Marbot, 2006).

Only one N-compound, 2-isobutyl-3-methoxypyrazine, wasidentified. In general, although pyrazines are present in smallquantities in natural samples, their contribution to the flavour ofthese samples is considerable, as in the case of 2-isobutyl-3-meth-oxypyrazine, which was found to possess an extremely potent

odour (odour threshold 2 � 10�6 mg kg�1), similar to that of freshgreen bell peppers (Luning et al., 1994). The presence of this pyra-zine in C. chinense var. Habanero peppers has also been reported(Pino, Sauri, & Marbot, 2006; Pino et al., 2007).

The presence of (E)-a-ionone, dihydro-b-ionone and (E)-b-io-none suggests that b-carotene may be considered to be its pre-cursor. Its polyenic chain undergoes oxidation easily, yieldingcyclic and noncyclic products containing often an oxygenatedfunctional group in a trimethylcyclohexane ring or an oxygen-ated functional group in an allylic chain (Buttery & Ling, 1993).Since 6-methyl-5-hepten-2-one was not detected and it is re-garded as a marker compound for the degradation of lycopene,the results of this study confirm that lycopene is not presentin C. chinense fruits.

Paraffins accounted for 12.0%, 7.6% and 13.0% of the total com-position in P- 3717, P-3198 and P-3227 cultivars, respectively. Ali-phatic long chain alkanes are well-known constituents of thecuticular waxes covering the parts of most plants (Kolattukudy,1980), thus the aliphatic hydrocarbons detected in Cachucha pep-pers probably originate from these sources.

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