To Örebro University

Capsicum chinense var. Biquinho presents a strong aroma without the burning pepper sensation. Headspace volatile compounds were isolated by SPME and analyzed by GC-FID, GC-MS, and GC-O. The major compounds profile showed similarity to the profile of spicier peppers, but several minor compounds presented high importance to Biquinho’s characteristic flavor. Aromagram showed 72 compounds; where α-cardinol, heptylisopentanoate, p-xylene, isohexanol, hexyl butanoate, and (Z)-3-hexenyl pentanoate may be potential markers for the sweet and mild pepper flavor of Biquinho. In future, genetic materials of other chili peppers may have crosses with this pepper, which will improve their sensory characteristics.