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Capsicum annuum is a flowering plant in the family Solanaceae (nightshades), native to the northern regions of South America and to southwestern North America. The genus Capsicum has over 30 species, but Capsicum annuum is the primary species in its genus. In 2024, world production of green chillies and peppers, counted as any Capsicum or Pimenta fruits, was 45 million tonnes.

The key odorant

The molecule 3-isobutyl-2-methoxypyrazine, also written 2-isobutyl-3-methoxypyrazine, has the formula C₉H₁₄N₂O and the CAS number 24683-00-9. It is also known as IBMP, galbazine and galbanum pyrazine. It is most frequently found in members of the genus Capsicum. The molecule is produced by some plants and is a contributor to the aroma of several plant-based foods. The human nose can detect it below the part per trillion level, which makes it one of the most odor-intensive compounds on earth. Methoxypyrazines in general are a class of compounds that produce odors, and their detection thresholds are typically near 2 parts per trillion (1 ng/L). In Sauvignon blanc wines, this molecule and 3-isopropyl-2-methoxypyrazine are considered important determinants of green flavours, meaning herbal, grassy or vegetal ones.

Capsaicin and pungency

Capsaicin is the main active component of chili peppers and gives them their distinct pungent taste. It is a potent irritant for mammals, producing a sensation of burning in any tissue with which it comes into contact. Capsaicin is extracted from peppers as oleoresin capsicum: the capsicum is finely ground, an organic solvent such as ethanol extracts the capsaicin, and when the solvent is evaporated the remaining waxlike resin is the oleoresin. The bell pepper, a variant of Capsicum annuum, does not contain high concentrations of capsaicin and is rated a 0 on the Scoville heat scale. The primary substances responsible for pungency are capsaicin in chilis, piperine in peppercorns and allyl isothiocyanate in radishes, mustard and wasabi. Pungency is sensed via chemesthesis, the sensitivity of the skin and mucous membranes to chemical substances. Substances such as piperine, capsaicin and thiosulfinates can cause a burning or tingling sensation by inducing trigeminal nerve stimulation. The nasal cavity, which has exposed membranes without taste receptors, produces a similar sensation of heat when exposed to pungent agents.

Aroma of fermented chilli pepper

Analysis of fermented chili pepper detected a total of 19 aroma-active compounds. Omission experiments confirmed methyl salicylate, linalool, 2-methoxy-3-isobutylpyrazine and phenylethyl alcohol as the key aroma-active compounds of fermented chili pepper. Methyl salicylate masked the floral aroma, while phenylethyl alcohol had an additive effect on the aroma of linalool and 2-methoxy-3-isobutylpyrazine.

What does green chilli smell like

Dried pepper flakes and other spices derived from the seeds and placenta of peppers lack the aroma that is thought of as a fresh pepper smell.

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