Variety traits

Pepper Flavor and Aroma

Capsicum annuum L.

The flavor and aroma of pepper fruits are determined by the cultivar's genetics and agronomic practices, expressed through the balance of sugars, organic acids, capsaicin content, and the profile of volatile organic compounds.

In the reference 203 varieties crop Bell pepper, where this is mentioned in the description.

The flavor profile of Capsicum annuum L. fruits is shaped by a combination of sugars (2–4%) and organic acids, while the pungency of hot varieties is measured by the concentration of capsaicin in Scoville Heat Units (SHU). The aroma of the fruits is caused by a complex of volatile organic compounds, the contribution of which to the overall profile is determined by gas chromatography and mass spectrometry methods using the odor activity value index.

The maximum concentration of flavor and aroma substances in peppers is achieved at the stage of biological maturity. Product quality is assessed both by organoleptic methods using scoring scales and instrumentally, with the intensity of flavor and aroma directly depending on the light, temperature, nutrition, and water supply conditions during the growing season.

General information about the subject — on the page Taste and aroma.

Sources8

Varieties of Bell pepper mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.