Capsaicinoids are responsible for the sharp, burning taste of certain fruits used as spices or vegetables, such as capsicum or chilli peppers. Capsaicinoids are e.g. capsaicin, dihydrocapsaicin and nordihydrocapsaicin. Capsaicin usually accounts for two-thirds to threequarters of the total capsaicinoid content. Because extremely hot spicy sauces with high to very high capsaicinoid concentration...

Sauvignon blanc is the most important grape cultivar within New Zealand wine industry, and wines from Marlborough region are renowned for their intense aromas including tropical, passionfruit, green capsicum. Quality usually made free run juice, although press fractions can be included. The chemical aroma composition sensory profiles of two sets three (free run, light heavy press) were compared...

Pungency of hot pepper has limited its usage even though it shows various health beneficial effects. This study was conducted to develop the novel yoghurt containing hot pepper with diminishing pungency and aimed to examine the quality characteristics of yoghurt prepared with fermented red pepper. Hot pepper was first fermented with Bacillus licheniformis SK1230 to reduce the pungency of capsai...

The WRKY family is one of the most important transcription factor families in plants, involved in the regulation of a broad range of biological roles. The recent releases of whole-genome sequences of pepper (Capsicum annuum L.) allow us to perform a genome-wide identification and characterization of the WRKY family. In this study, 61 CaWRKY proteins were identified in the pepper genome. Based o...

EPPER vein-banding virus causes a troublesome disease of cultivated peppers I? (Capsicum spp.) in Puerto Rico (ADSUAR 1940) and in Trinidad. A rather similar disease occurs in Hawaii ( KIKUTA 1947). Serological investigations (PEREZ and ADSUAR 1955) indicate that the virus responsible for the West Indian disease is a strain of potato virus Y. In Trinidad, DALE (1954) found that three distinct s...