{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,13]],"date-time":"2026-10-13T19:23:50Z","timestamp":1791919430682,"version":"4.3.4"},"reference-count":59,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2023,1,10]],"date-time":"2023-01-10T00:00:00Z","timestamp":1673308800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Nutr."],"abstract":"<jats:p>The wrinkled pepper (<jats:italic>Capsicum annuum<\/jats:italic> L.) is a type of chili pepper domesticated in northwestern China, with a characteristic flavor. Fifteen wrinkled and four smooth-skinned pepper varieties were evaluated for morphology, texture, color, nutrients, capsaicinoids, and volatile compounds at the mature fruit stage. The sensory evaluation showed wrinkled pepper was superior to smooth pepper in texture, and it has a highly significant correlation (<jats:italic>p<\/jats:italic> &amp;lt; 0.01) with cuticle thickness, maximum penetrating force, lignin content, and moisture content. Citric acid was the major organic acid in peppers, accounting for 39.10\u201363.55% of the total organic acids, followed by quininic acid. The average oxalic acid content of smooth peppers was 26.19% higher than that of wrinkled peppers. The pungency of wrinkled pepper fruits ranged from 1748.9 to 25529.4 SHU, which can be considered slightly to very spicy, while the four smooth varieties ranged between 866.63 and 8533.70 SHU, at slightly to moderately spicy. A total of 199 volatile compounds were detected in the 19 pepper varieties. The average volatile content of wrinkled pepper was 39.79% higher than that of smooth pepper. Twenty-nine volatile compounds, including 14 aldehydes, four alcohols, three esters, three ketones, two furans, one pyrazine, one acid, and one phenol, contributed to the fragrance of peppers and could be regarded as aroma-active compounds, with 2-isobutyl-3-methoxypyrazine being the major contributor among the 19 pepper varieties. Wrinkled pepper can be confidently distinguished from smooth pepper and is of superior quality. The current findings outlined the major texture-related characteristics of pepper as well as the main aroma-active compounds, providing valuable information for pepper quality breeding and consumer guidelines.<\/jats:p>","DOI":"10.3389\/fnut.2022.1027605","type":"journal-article","created":{"date-parts":[[2023,1,10]],"date-time":"2023-01-10T20:38:05Z","timestamp":1673383085000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":50,"title":["Comprehensive fruit quality assessment and identification of aroma-active compounds in green pepper (Capsicum annuum L.)"],"prefix":"10.3389","volume":"9","author":[{"given":"Jing","family":"Zhang","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Cheng","family":"Wang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Junwen","family":"Wang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yan","family":"Yang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kangning","family":"Han","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Emily Patience","family":"Bakpa","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jing","family":"Li","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jian","family":"Lyu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jihua","family":"Yu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jianming","family":"Xie","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2023,1,10]]},"reference":[{"key":"B1","doi-asserted-by":"publisher","DOI":"10.3389\/fpls.2019.00769","article-title":"Inside and beyond color: comparative overview of functional quality of tomato and watermelon fruits.","volume":"10","author":"Ilahy","year":"2019","journal-title":"Front Plant Sci."},{"key":"B2","doi-asserted-by":"publisher","first-page":"391","DOI":"10.1126\/science.aal1556","article-title":"A chemical genetic roadmap to improved tomato flavor.","volume":"355","author":"Tieman","year":"2017","journal-title":"Science."},{"key":"B3","doi-asserted-by":"publisher","first-page":"1358","DOI":"10.1016\/j.phytochem.2011.03.016","article-title":"Metabolite biodiversity in pepper (Capsicum) fruits of thirty-two diverse accessions: variation in health-related compounds and implications for breeding.","volume":"72","author":"Wahyuni","year":"2011","journal-title":"Phytochemistry."},{"key":"B4","doi-asserted-by":"publisher","first-page":"502","DOI":"10.1520\/JFS14999J","article-title":"Quantitative analysis of capsaicinoids in fresh peppers, oleoresin capsicum and pepper spray products.","volume":"46","author":"Reilly","year":"2001","journal-title":"J Forensic Sci."},{"key":"B5","doi-asserted-by":"publisher","first-page":"783","DOI":"10.1021\/np300898z","article-title":"Secondary metabolites of capsicum species and their importance in the human diet.","volume":"76","author":"Wahyuni","year":"2013","journal-title":"J Nat Prod."},{"key":"B6","doi-asserted-by":"publisher","first-page":"872","DOI":"10.1016\/j.foodchem.2018.09.047","article-title":"Industrial use of pepper (Capsicum annum L.) derived products: technological benefits and biological advantages-sciencedirect.","volume":"274","author":"Baenas","year":"2019","journal-title":"Food Chem."},{"key":"B7","doi-asserted-by":"publisher","first-page":"1354","DOI":"10.4236\/fns.2012.310179","article-title":"Nutritional quality and health benefits of vegetables: a review.","volume":"3","author":"Dias","year":"2012","journal-title":"Food Nutr Sci."},{"key":"B8","doi-asserted-by":"publisher","first-page":"2530","DOI":"10.1021\/jf304986q","article-title":"Compositional characterization of native peruvian chili peppers (Capsicum spp.).","volume":"61","author":"Meckelmann","year":"2013","journal-title":"J Agr Food Chem."},{"key":"B9","doi-asserted-by":"publisher","first-page":"270","DOI":"10.1038\/ng.2877","article-title":"Genome sequence of the hot pepper provides insights into the evolution of pungency in Capsicum species.","volume":"46","author":"Kim","year":"2014","journal-title":"Nat Genet."},{"key":"B10","doi-asserted-by":"publisher","first-page":"794","DOI":"10.1016\/j.foodchem.2012.09.060","article-title":"Characterization of 12 capsicum varieties by evaluation of their carotenoid profile and pungency determination.","volume":"140","author":"Giuffrida","year":"2013","journal-title":"Food Chem."},{"key":"B11","doi-asserted-by":"publisher","first-page":"195","DOI":"10.1016\/j.jfca.2013.11.009","article-title":"Ascorbic acid, capsaicinoid, and flavonoid aglycone concentrations as a function of fruit maturity stage in greenhouse-grown peppers.","volume":"33","author":"Bae","year":"2014","journal-title":"J Food Compos Anal."},{"key":"B12","doi-asserted-by":"publisher","first-page":"187","DOI":"10.1146\/annurev-arplant-050718-100353","article-title":"Next-gen approaches to flavor-related metabolism.","volume":"70","author":"Zhu","year":"2019","journal-title":"Annu Rev Plant Biol."},{"key":"B13","doi-asserted-by":"publisher","first-page":"3345","DOI":"10.1016\/j.chroma.2010.12.060","article-title":"Optimization of the extraction conditions of the volatile compounds from chili peppers by headspace solid phase micro-extraction.","volume":"1218","author":"Junior","year":"2011","journal-title":"J Chromatogr A."},{"key":"B14","doi-asserted-by":"publisher","first-page":"25","DOI":"10.1002\/ffj.1913","article-title":"Volatile compounds of chile pepper (Capsicum annuum L. var. glabriusculum) at two ripening stages.","volume":"24","author":"Forero","year":"2010","journal-title":"Flavour Frag J."},{"key":"B15","doi-asserted-by":"publisher","first-page":"5729","DOI":"10.1007\/s00216-015-8755-6","article-title":"Determination of n-alkanes in C. annuum (bell pepper) fruit and seed using GC-MS: comparison of extraction methods and application to samples of different geographical origin.","volume":"407","author":"de Rijke","year":"2015","journal-title":"Anal Bioanal Chem."},{"key":"B16","doi-asserted-by":"publisher","DOI":"10.1016\/j.scienta.2022.110982","article-title":"Morphological, physiochemical, and transcriptome analysis and CaEXP4 identification during pepper (Capsicum annuum L.) fruit cracking.","volume":"297","author":"Liu","year":"2022","journal-title":"Sci Hortic."},{"key":"B17","first-page":"350","article-title":"Study on extraction of cellulose and removal of hemicelluloses and lignin from peanut hull.","volume":"26","author":"Li","year":"2010","journal-title":"China Agric Sci Bull."},{"key":"B18","doi-asserted-by":"publisher","first-page":"17","DOI":"10.1016\/j.fbio.2018.05.004","article-title":"Ultrasonication effects on the phytochemical, volatile and sensorial characteristics of lactic acid fermented mulberry juice.","volume":"24","author":"Kwaw","year":"2018","journal-title":"Food Biosci."},{"key":"B19","first-page":"663","article-title":"Fumigation with ozone to extend the storage life of mango fruit cv nam dok mai No. 4.","volume":"44","author":"Tran","year":"2013","journal-title":"Agric Sci J."},{"key":"B20","doi-asserted-by":"publisher","DOI":"10.1016\/S0003-2670(00)00909-0","article-title":"Non-spectrophotometric methods for the determination of vitamin C.","volume":"417","author":"Arya","year":"2000","journal-title":"Anal Chim Acta."},{"key":"B21","doi-asserted-by":"publisher","first-page":"55","DOI":"10.1111\/j.1399-3054.1992.tb08764.x","article-title":"Water stress induced changes in concentrations of proline and total soluble sugars in nodulated alfalfa (Medicago sativd) plants.","volume":"84","author":"Irigoyen","year":"1992","journal-title":"Physiol Plant."},{"key":"B22","doi-asserted-by":"publisher","first-page":"1276","DOI":"10.1016\/j.foodchem.2007.06.065","article-title":"Fast determination of capsaicinoids from peppers by high-performance liquid chromatography using a reversed phase monolithic column.","volume":"107","author":"Barbero","year":"2008","journal-title":"Food Chem."},{"key":"B23","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2019.125778","article-title":"Evolution of volatile compounds during the development of muscat grape \u2018shine muscat\u2019 (Vitis labrusca\u00d7 V. vinifera).","volume":"309","author":"Wu","year":"2019","journal-title":"Food Chem."},{"key":"B24","doi-asserted-by":"publisher","first-page":"439","DOI":"10.1016\/j.lwt.2005.12.002","article-title":"Analysis of volatile components during potherb mustard (Brassica juncea, Coss.) pickle fermentation using SPME-GC-MS.","volume":"40","author":"Zhao","year":"2007","journal-title":"Food Sci Tech."},{"key":"B25","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2019.108666","article-title":"Effect of sequential multi-frequency ultrasound washing processes on quality attributes and volatile compounds profiling of fresh-cut Chinese cabbage.","volume":"117","author":"Eaaa","year":"2020","journal-title":"Food Sci Tech."},{"key":"B26","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2020.128166","article-title":"Development and comprehensive HS-SPME\/GC\u2013MS analysis optimization, comparison, and evaluation of different cabbage cultivars (Brassica oleracea L. var. capitata L.) volatile components.","volume":"340","author":"Wei","year":"2020","journal-title":"Food Chem."},{"key":"B27","doi-asserted-by":"publisher","first-page":"22","DOI":"10.1016\/j.foodchem.2018.01.036","article-title":"Influence of two yeast strains in free, bioimmobilized or immobilized with alginate forms on the aromatic profile of long aged sparkling wines.","volume":"250","author":"L\u00f3pez de Lerma","year":"2018","journal-title":"Food Chem."},{"key":"B28","doi-asserted-by":"publisher","DOI":"10.3389\/fnut.2022.852399","article-title":"Evaluation of mutton quality characteristics of dongxiang tribute sheep based on membership function and gas chromatography and ion mobility spectrometry.","volume":"9","author":"Lu","year":"2022","journal-title":"Front Nutr."},{"key":"B29","doi-asserted-by":"publisher","first-page":"138","DOI":"10.1002\/cbdv.200800046","article-title":"Variability for free sugars and organic acids in Capsicum Chinense.","volume":"6","author":"Jarret","year":"2009","journal-title":"Chem Biodivers."},{"key":"B30","doi-asserted-by":"publisher","first-page":"5278","DOI":"10.1002\/jsfa.9066","article-title":"Identification of key aromatic compounds in congou black tea by partial least-square regression with variable importance of projection scores and gas chromatography-mass spectrometry\/gas chromatography-olfactometry.","volume":"98","author":"Mao","year":"2018","journal-title":"J Sci Food Agric."},{"key":"B31","author":"van Gemert","year":"2011","journal-title":"Odour thresholds: compilations of odour threshold values in air, water and other media."},{"key":"B32","doi-asserted-by":"publisher","first-page":"267","DOI":"10.1016\/j.jfoodeng.2009.03.018","article-title":"Non-destructive measurement of firmness and soluble solids content in bell pepper using NIR spectroscopy.","volume":"94","author":"Penchaiya","year":"2009","journal-title":"J Food Eng."},{"key":"B33","doi-asserted-by":"publisher","first-page":"4997","DOI":"10.1021\/acssuschemeng.0c01109","article-title":"Lignin monomers from beyond the canonical monolignol biosynthetic pathway: another brick in the wall.","volume":"8","author":"del R\u00edo","year":"2020","journal-title":"ACS Sustain Chem Eng."},{"key":"B34","doi-asserted-by":"publisher","DOI":"10.3390\/antiox9060556","article-title":"Biochemical characterization of traditional varieties of sweet pepper (Capsicum annuum L.) of the campania region, southern Italy.","volume":"9","author":"Fratianni","year":"2020","journal-title":"Antioxidants."},{"key":"B35","doi-asserted-by":"publisher","DOI":"10.3390\/agriculture9040081","article-title":"Color for life: biosynthesis and distribution of phenolic compounds in pepper (Capsicum annuum).","volume":"9","author":"Lemos","year":"2019","journal-title":"Agriculture."},{"key":"B36","doi-asserted-by":"publisher","DOI":"10.1023\/A:1026555603552","article-title":"Pungency of chile (Capsicum annuum L.) fruit is affected by node position.","volume":"35","author":"Zewdie","year":"2000","journal-title":"HortScience."},{"key":"B37","doi-asserted-by":"publisher","first-page":"537","DOI":"10.1007\/s11032-012-9811-y","article-title":"Biosynthesis of capsinoid is controlled by the Pun1 locus in pepper.","volume":"31","author":"Han","year":"2013","journal-title":"Mol. Breed."},{"key":"B38","doi-asserted-by":"publisher","first-page":"410","DOI":"10.2503\/hortj.UTD-282","article-title":"Drought stress induced an increase in the pungency and expression of capsaicinoid biosynthesis genes in chili pepper (Capsicum annuum L.).","volume":"90","author":"Rathnayaka","year":"2021","journal-title":"Hortic J."},{"key":"B39","doi-asserted-by":"crossref","first-page":"403","DOI":"10.1038\/35086653","article-title":"Directed deterrence by capsaicin in chillies.","volume":"412","author":"Tewksbury","year":"2001","journal-title":"Nature."},{"key":"B40","doi-asserted-by":"crossref","DOI":"10.1079\/9780851996059.0000","author":"Weiss","year":"2002","journal-title":"Spice crops."},{"key":"B41","doi-asserted-by":"publisher","first-page":"362","DOI":"10.1111\/j.1365-2621.1994.tb06967.x","article-title":"Provitamin a and ascorbic acid aontent of fresh pepper cultivars (Capsicum annuum) and processed jalapeos.","volume":"59","author":"Howard","year":"2006","journal-title":"J Food Sci."},{"key":"B42","doi-asserted-by":"publisher","DOI":"10.1186\/1475-2891-2-7","article-title":"Vitamin C in human health and disease is still a mystery? An overview.","volume":"2","author":"Naidu","year":"2003","journal-title":"Nutr J."},{"key":"B43","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2021.110531","article-title":"Fruit composition profile of pepper, tomato and eggplant varieties grown under uniform conditions - sciencedirect.","volume":"147","author":"Rosa-Mart\u00ednez","year":"2021","journal-title":"Food Res Int."},{"key":"B44","doi-asserted-by":"publisher","first-page":"49","DOI":"10.1016\/bs.aambs.2018.10.001","article-title":"Oxalic acid, a molecule at the crossroads of bacterial-fungal interactions.","volume":"106","author":"Palmieri","year":"2019","journal-title":"Adv Appl Microbiol."},{"key":"B45","doi-asserted-by":"publisher","first-page":"1005","DOI":"10.1007\/s12161-014-9980-x","article-title":"GC\u2013MS characterization of volatile compounds in habanero pepper (Capsicum chinense Jacq.) by optimization of headspace solid-phase microextraction conditions.","volume":"8","author":"Cuevas-Glory","year":"2015","journal-title":"Food Anal Method."},{"key":"B46","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2020.109535","article-title":"Evaluation of the physiochemical and aromatic qualities of pickled Chinese pepper (Paojiao) and their influence on consumer acceptability by using targeted and untargeted multivariate approaches.","volume":"137","author":"Ye","year":"2020","journal-title":"Food Res. Int."},{"key":"B47","doi-asserted-by":"publisher","first-page":"1682","DOI":"10.1016\/j.foodchem.2006.12.067","article-title":"Characterization of total capsaicinoids, colour and volatile compounds of Habanero chilli pepper (Capsicum chinense jack.) cultivars grown in Yucatan.","volume":"104","author":"Pino","year":"2007","journal-title":"Food Chem."},{"key":"B48","doi-asserted-by":"publisher","first-page":"211","DOI":"10.1002\/jsfa.3511","article-title":"Volatile compounds and capsaicinoid content of fresh hot peppers (Capsicum chinense) scotch bonnet variety at red stage.","volume":"3","author":"Gahungu","year":"2011","journal-title":"Adv J Food Sci Technol."},{"key":"B49","doi-asserted-by":"publisher","first-page":"18","DOI":"10.1080\/10942912.2010.513616","article-title":"Pakistani bell pepper (Capsicum annum L.): chemical compositions and its antioxidant activity.","volume":"16","author":"El-Ghorab","year":"2013","journal-title":"Int J Food Prop."},{"key":"B50","doi-asserted-by":"publisher","first-page":"860","DOI":"10.1016\/j.foodchem.2010.08.073","article-title":"Volatile constituents of cachucha peppers (Capsicum chinense Jacq.) grown in Cuba.","volume":"125","author":"Pino","year":"2011","journal-title":"Food Chem."},{"key":"B51","doi-asserted-by":"publisher","first-page":"521","DOI":"10.1039\/C4AY01455C","article-title":"Analysis of volatile compounds in Capsicum spp. by headspace solid-phase microextraction and GC \u00d7 GC-TOFMS.","volume":"7","author":"Junior","year":"2014","journal-title":"Anal Method."},{"key":"B52","doi-asserted-by":"publisher","first-page":"203","DOI":"10.1007\/s11947-015-1638-1","article-title":"Recent advance in aromatic volatile research in tomato fruit: the metabolisms and regulations.","volume":"9","author":"Wang","year":"2016","journal-title":"Food Bioproc Tech."},{"key":"B53","doi-asserted-by":"publisher","first-page":"16","DOI":"10.1111\/nph.12145","article-title":"Biosynthesis, function and metabolic engineering of plant volatile organic compounds.","volume":"198","author":"Dudareva","year":"2013","journal-title":"New Phytol."},{"key":"B54","doi-asserted-by":"publisher","first-page":"727","DOI":"10.1111\/pbi.12368","article-title":"Green leaf volatiles: biosynthesis, biological functions and their applications in biotechnology.","volume":"13","author":"Ul Hassan","year":"2015","journal-title":"Plant Biotechnol J."},{"key":"B55","doi-asserted-by":"publisher","first-page":"9454","DOI":"10.1021\/jf3020766","article-title":"Classification of grape berries according to diameter and total soluble solids to study the effect of light and temperature on methoxypyrazines, glutathione and hydroxycinnamates evolution during berry ripening of Sauvignon Blanc (Vitis vinifera L.).","volume":"60","author":"Suklje","year":"2012","journal-title":"J Agric Food Chem."},{"key":"B56","doi-asserted-by":"publisher","first-page":"1809","DOI":"10.1111\/j.1365-2621.1978.tb07419.x","article-title":"Volatile components and pungency in fresh and processed jalapeno peppers.","volume":"43","author":"Huffman","year":"2010","journal-title":"J Food Sci."},{"key":"B57","doi-asserted-by":"publisher","first-page":"1598","DOI":"10.1002\/jsfa.4354","article-title":"Volatile and capsaicinoid composition of aji (Capsicum baccatum) and rocoto (Capsicum pubescens), two andean species of chile peppers.","volume":"91","author":"Kollmannsberger","year":"2011","journal-title":"J Sci Food Agric."},{"key":"B58","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2020.128752","article-title":"Uncovering reasons for differential accumulation of linalool in tea cultivars with different leaf area.","volume":"345","author":"Zeng","year":"2021","journal-title":"Food Chem."},{"key":"B59","doi-asserted-by":"publisher","first-page":"176","DOI":"10.1111\/pce.13080","article-title":"Implementation of CsLIS\/NES in linalool biosynthesis involves transcript splicing regulation in Camellia sinensis.","volume":"41","author":"Liu","year":"2018","journal-title":"Plant Cell Environ."}],"container-title":["Frontiers in Nutrition"],"original-title":[],"link":[{"URL":"https:\/\/www.frontiersin.org\/articles\/10.3389\/fnut.2022.1027605\/full","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2023,1,10]],"date-time":"2023-01-10T20:38:09Z","timestamp":1673383089000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.frontiersin.org\/articles\/10.3389\/fnut.2022.1027605\/full"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2023,1,10]]},"references-count":59,"alternative-id":["10.3389\/fnut.2022.1027605"],"URL":"https:\/\/doi.org\/10.3389\/fnut.2022.1027605","relation":{},"ISSN":["2296-861X"],"issn-type":[{"value":"2296-861X","type":"electronic"}],"subject":[],"published":{"date-parts":[[2023,1,10]]},"article-number":"1027605"}}