title: Pungency in paprika (Capsicum annuum). 2. Heterogeneity of capsaicinoid content in individual fruits from one plant.
abstract: The capsaicinoid content of individual fruits from a single plant harvested at the same time after flowering exhibits a wide range of values with a rather uniform pattern for the ratio of capsaicin, dihydrocapsaicin, and nordihydrocapsaicin. This observation is confirmed by the analysis of fruits from a second and third plant and for several harvest times at different stages of maturity. Competition with lignin-like material, environmental influences, and subcellular distribution may play a role in the synthesis and transformation of capsaicinoids.
authors.affiliation: Department of Food Chemistry, University of Wuppertal, D-42097 Wuppertal, Germany.
authors.forename: Petra
authors.initials: P
authors.lastname: Kirschbaum-Titze
authors.forename: Erika
authors.initials: E
authors.lastname: Mueller-Seitz
authors.forename: Michael
authors.initials: M
authors.lastname: Petz
mesh_terms: D002211:Capsaicin / Q000031:analogs & derivatives* / Q000032:analysis*; D002212:Capsicum / Q000737:chemistry* / Q000254:growth & development; D006801:Humans; D018547:Plant Stems; D013649:Taste; D013997:Time Factors
chemical_list: D002211:Capsaicin; C012906:dihydrocapsaicin