1981•Agricultural and Biological ChemistryOpen access

Formation and Metabolism of pungent principle of Capsicum fruits. The precursors affecting the composition of capsaicin and its analogues in the fruits of Capsicum annuum var. annuum cv. Karayatsubusa.

Tetsuya Suzuki, Teruo Kawada, Kazuo Iwai

Abstract

With regard to the pungent principle of red pepper, capsaicinoid, at least five compoundshave been reported in nature: capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homodihydrocapsaicin and homocapsaicin, the structures of which are vanillyl amides of 8-methylnontrans-6-enoic acid, 8-methylnonanoic acid, 7-methylnon-

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Key concepts: Capsicum annuum, Capsaicin, Chemistry, Composition (language), Metabolism, Food science, Horticulture, Botany