Effects of local environmental factors on the spiciness of habanero chili peppers ( Capsicum chinense Jacq.) by coulomet
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ORIGINAL PAPER
Effects of local environmental factors on the spiciness of habanero chili peppers (Capsicum chinense Jacq.) by coulometric electronic tongue Julio Enrique Oney Montalvo1 · Ksenia Morozova2 · Giovanna Ferrentino2 · Manuel Octavio Ramirez Sucre1 · Ingrid Mayanin Rodríguez Buenfil1 · Matteo Scampicchio2 Received: 27 June 2020 / Revised: 31 August 2020 / Accepted: 5 September 2020 © Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract This work investigates the effects of local environmental factors on the spiciness of Habanero chili peppers (Capsicum chinense Jacq.) by a coulometric electronic tongue. Chili fruits grown in red soil showed significantly higher spiciness (8.4 ± 1.9 mg g−1, expressed as mg of capsaicin per g of fresh fruit), than the one observed for fruits grown in brown (6.9 ± 2.5 mg g−1) and black (6.3 ± 1.7 mg g−1) soils. Moreover, the spiciness of the chili fruits increased when fruits ripened from green (6.4 ± 1.9 mg g−1) to orange (8.0 ± 2.2 mg g−1). In addition, subsequent harvesting cycles performed on the same plants stimulate the production of new fruits with higher spiciness level, especially on green fruits. Furthermore, this work will extend, from one side, the knowledge of coulometric electronic tongues as fast, comprehensive, and easy-tohandle alternative to estimate the taste of spicy foods in large-scale industrial experiments. On the other side, this work will also extend the knowledge on the effect of local environmental factors on the expression of capsaicinoids in Habanero chili. Keywords Spiciness · Maturity · Type of soil · Capsaicinoids · Electronic tongue · Habanero pepper
Introduction The spiciness of Habanero chili peppers (Capsicum chinense) is attributed to an alkaloid compound known as capsaicin [1]. Therefore, the content of capsaicin in Habanero peppers is an important quality index, highly prized by consumers [2]. The production level of Habanero pepper in Mexico was of 20,829.61 tons in the year 2019 with a per capita consumption of 15 kg per year, while the production Electronic supplementary material The online version of this article (https://doi.org/10.1007/s00217-020-03610-z) contains supplementary material, which is available to authorized users. * Ksenia Morozova [email protected] 1
Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C. Sede Sureste, Interior del Parque Científico y Tecnológico Yucatán, Tablaje catastral No. 31264, km 5.5 carretera Sierra Papacal‑Chuburná Puerto, 97302 Mérida, Yucatán, Mexico
Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bozen‑Bolzano, Italy
2
level in the Yucatan region was of 6287.70 tons in the same year [3]. Typical contents of capsaicinoids in commercial spicy foods range from 500 to 1700 mol kg−1 in hot chili peppers, 500–700 mol kg−1 in paprika and 5–10 mol kg−1 in spicy ketchups [4, 5]. Although capsaicinoids in chili peppers include other spicy compounds, such as dihydrocapsaicin, no
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