BIOSYNTHESIS OF CAPSAICINOIDS, THE PUNGENT PRINCIPLE OF PEPPERS

Abstract

The typical pungent or hot flavor of Capsicum fruits, commonly known as chili peppers, results from their unique ability to produce capsaicinoids, a group of around 20 amides formed from the condensation of vanillylamine (a phenolic compound) with a fatty acid. The main capsaicinoids are capsaicin [(E)-N-(4-hydroxy-3-methoxybenzyl)-8-Methyl-6-nonenamide] and its 6,7-dihydro derivative, dihydrocapsaicin. This article presents a review of the biosynthetic pathway of these compounds and analyzes the genetic and biochemical basis of pungency, an exclusive property of Capsicum.