Why is chili hot? - Chemical notes on chili

Authors

  • Walter Leidinger Sección Química, Pontificia Universidad Católica del Perú

Keywords:

capsicum

Abstract

The organoleptic analisis of capsicum or chili shows very interesting aspects of this native plant of the Andes from the chemical point of view. The variety of colours that are sinthesized by capsicum is surprising. Capsanthin and capsorubin generate a natural red colour with many uses in food. In regards to the odor, the aroma of chili is mostly determined by pyrazines with intense smell. Finally, capsicum stands out for a spicy taste due to capsaicin.

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Author Biography

  • Walter Leidinger, Sección Química, Pontificia Universidad Católica del Perú

    Walter Leidinger es Doctor en Química, profesor de la Sección Química de la PUCP y experto consultor. Ha sido director de Medio Ambiente de la empresa BAYER AG y director del polígono químico industrial CHEMPARK en la ciudad de Dormagen (Alemania).

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Published

2020-09-14

Issue

Vol. 34 No. 1-2 (2020)

Section

Papers

License

Copyright (c) 2020 Revista de Química

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Why is chili hot? - Chemical notes on chili. (2020). Revista de Química, 34(1-2), 22-25. https://revistas.pucp.edu.pe/index.php/quimica/article/view/22688