Some Important Chemical and Aroma Characteristics of Some New Pepper Cultivars (Capsicum annuum L cv A30706 F1, Capsicum annuum L cv Kılçık F1, Capsicum annuum L cv Bitter F1)

Obtaining agricultural products with better quality is closely related to the development of new cultivars. New cultivars are increasing gradually internationally as a result breeding programs. Capsicum annuum L. ‘A30706 F1’, ‘Kılçık ‘Bitter F1’ pepper newly developed registered in Turkey. A30706 F1 bitter and black coloured long also called purple coloured, Kılçık sweet thin Bitter hot pepper. Among while highest amount ascorbic acid (216.35 mg/100g) was determined F1, phenolic compounds (63.69 mg GAE/100g) cultivar. Hexanal found major aroma component cultivars, which creates sensory perception fresh, cut grass. E-2-tetradecenal were components fatty, waxy, cheesy.