Volatile components and pungency in fresh and processed jalapeño peppers (Capsicum annuum)

Abstract

Peppers have the potential for becoming a major agricultural commodity in the United States. In 1973, about 8000 acres were grown in Texas with more extensive plantings in Florida and California. The development of new cultivars adapted to Texas growing conditions coupled with the increasing cost of imported hot peppers, particularly the jalapeno, has stimulated the interest of both breeders and growers in the southern Texas Region. Facilities for harvesting, processing, marketing, and transportation are well established there. The possibility of two growing seasons per year make this crop particularly attractive. The jalapeno pepper is valued in the American diet for its flavor and heat. Used as a spice or condiment, the flavor characterizes many Mexican-style foods and snacks. As a result of the interest in jalapeno peppers, research continues on disease resistant varieties developed at the Agricultural Experiment Station in Weslaco, Texas. There is a basic need for information on flavor, anatomy, and capsaicin in jalapeno peppers. Further expansion of research and production will help broaden the marketing base and give direction to future investigations. The flavor of fresh jalapeno peppers was defined and quantified by means of combined gas chromatography-mass spectrometry. The cultivar J100 was utilized. Jalapeno flavor was attributed to 2-isobutyl-3-methoxypyrazine. This was also found to be the flavor component in bell peppers. The compound is distributed unevenly throughout the pepper pod. Values ranged from 0 in the seed to 88.33 ng/g in the outer wall on a dry weight basis. Thermal processing leads to an altered flavor.