User:Christlio/sandbox

Capsaicinoid
Capsaicinoid is a naturally occurring pattern of molecules (capsaicin, dihydro- and nordihydro-capsaicin) and is responsible for the heat in chili peppers. C.pubescens is reputed to contain less capsaicin molecules but higher contents in dihydrocapsaicin and nordihydrocapsaicin molecules. While other chili varieties are dominated with up to 80 % by capsaicin, C. pubescens has an almost equally high concentration of dihydrocapsaicin. Other studies have shown that the content of dihydrocapsaicin is rather between 34-60%. C.pubescens is a domesticated chili pepper that has not been explored extensively, especially in the chemical composition. While some types of C.pubescens are considered mild, others varieties are some of the hottest peppers. The pungency level varies according to two different studies between 2400-31,000 Scoville scale (SHU) and 15,000-80,000 Scoville scale (SHU) and 50,000-250,000 Scoville scale. C.pubescens with is unique pattern of capsaicinoids will be interesting for the breeding of chilis in the future.

Nutritional Value
C.pubescens shows a little nutritional trait diversity im comparison with Capsicum baccatum. C. pubescens present a poor source of carotenoids and has a low amount of ascorbic acetic and total phenolics compared to Capsicum annuum. Furthermore, removing the seeds of this pepper during food processing reduces the total phenol content by 50%, and consequently the antioxidant activity. The growing interest for this species cannot be related to a high content in health-promoting compounds but rather to is special green-cucumber aroma.

Aroma
The aromatic structure of C.pubescens is different than that of other chili peppers. Four aromas are dominant in the odour profile: green, cucumber, earthy-peas, and paprika/bell pepper. This predominance of this green-grassy aroma can be explained with the higher amount of sulfur and nitrogen compounds (Pyrazine) and a cucumber like aldehydes with a low contribution to esters and ionone' s. The aromatic differences between C. chinense (one of the most popular chili peppers) and C.pubescens is the contribution of several ionone esters and ectocarpene. This explains the exotic/fruity aromatic character of C. chinense, which is presented only in small quantities in C. pubescens.