Neuroscience
8 years ago

New Study Reveals Secrets Behind Spicy Capsicum Fruits' Pungent Flavor.

Agricultural and Biological Chemistry
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

Paper Summary

The study looked at the spicy compounds in red peppers, known as capsaicinoids. They found five different compounds, including capsaicin and dihydrocapsaicin. These compounds are vanillyl amides of specific acids.

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