« Previous Abstract"Insect-induced daidzein, formononetin and their conjugates in soybean leaves"    Next AbstractAnalysis of Volatile Compounds from Chili Peppers and Characterization of Habanero (Capsicum chinense) Volatiles »

J Oleo Sci

Title:		Isolation and Identification of a Volatile Compound in Habanero Pepper (Capsicum chinense)
Author(s):		Murakami Y; Iwabuchi H; Horikawa M; Mori S; Ohba Y; Fukami H;
Address:		"San-Ei Gen F.F.I., Inc. Suntory Foundation for Life Sciences, Bioorganic Research Institute. Department of Bioscience and Biotechnology, Faculty of Bioenvironmental Science, Kyoto Gakuen University"
Journal Title:		J Oleo Sci
Year:		2018
Volume:		67
Issue:		10
Page Number:		1219 - 1225
DOI:		10.5650/jos.ess18055
ISSN/ISBN:		1347-3352 (Electronic) 1345-8957 (Linking)
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 by (1)H and (13)C NMR spectroscopy and two-dimensional NMR experiments, including HMQC, HMBC, and (1)H-(1)H 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"
Keywords:		Capsicum/*chemistry Flavoring Agents Magnetic Resonance Spectroscopy/methods Volatile Organic Compounds/chemistry/*isolation & purification 6-methyl-(E)-4-heptenyl 3-methylbutyrate Capsicum chinense Habanero volatile compound;
Notes:		"MedlineMurakami, Yusuke Iwabuchi, Hisakatsu Horikawa, Manabu Mori, Shoko Ohba, Yukie Fukami, Harukazu eng Japan 2018/10/12 J Oleo Sci. 2018; 67(10):1219-1225. doi: 10.5650/jos.ess18055"