Does anybody have electronic access to this? If so, would anybody be kind enough to share a pdf copy with me?
Here's the link: http://dx.doi.org/10...1-4419-7299-6_8
Here's the tantalizing bibliographic information:
The Biological Activity of Phytochemicals - Recent Advances in PhytochemistryVolume 41, 2011, pp 109-126
Heat, Color, and Flavor Compounds in Capsicum Fruit
Ivette Guzman, Paul W. Bosland, Mary A. O’Connell
Abstract
Peppers are one of the oldest vegetables known and are popular in worldwide cuisine. Members of the Capsicum genus could be considered accomplished chemists, as these plants synthesize a variety of phytochemicals with valued roles in human health and nutrition as well as sensory perception. For thousands of years, humans have selected peppers for traits that affect heat, color, and flavor in the fruit. Heat in pepper fruit is attributed to production of capsaicinoids in the placenta; this alkaloid binds to nociceptive pain receptors in mammals. Color in pepper fruit is due to a combination of pigments: chlorophylls, carotenoids, and anthocyanins accumulating in the fruit wall or pericarp of the fruit resulting in green, yellow, or purple fruit at physiological immature stages and yellow, red, or orange fruit at mature stages. Flavor is the least characterized chemistry, but is in part the result of monoterpenoids and aliphatic aldehydes, which also accumulate in the fruit wall. The synthesis and accumulation of all these phytochemicals are dependent on the genetic background of the pepper, the developmental stage of the fruit, and environmental factors.
Here's the link: http://dx.doi.org/10...1-4419-7299-6_8
Here's the tantalizing bibliographic information:
The Biological Activity of Phytochemicals - Recent Advances in PhytochemistryVolume 41, 2011, pp 109-126
Heat, Color, and Flavor Compounds in Capsicum Fruit
Ivette Guzman, Paul W. Bosland, Mary A. O’Connell
Abstract
Peppers are one of the oldest vegetables known and are popular in worldwide cuisine. Members of the Capsicum genus could be considered accomplished chemists, as these plants synthesize a variety of phytochemicals with valued roles in human health and nutrition as well as sensory perception. For thousands of years, humans have selected peppers for traits that affect heat, color, and flavor in the fruit. Heat in pepper fruit is attributed to production of capsaicinoids in the placenta; this alkaloid binds to nociceptive pain receptors in mammals. Color in pepper fruit is due to a combination of pigments: chlorophylls, carotenoids, and anthocyanins accumulating in the fruit wall or pericarp of the fruit resulting in green, yellow, or purple fruit at physiological immature stages and yellow, red, or orange fruit at mature stages. Flavor is the least characterized chemistry, but is in part the result of monoterpenoids and aliphatic aldehydes, which also accumulate in the fruit wall. The synthesis and accumulation of all these phytochemicals are dependent on the genetic background of the pepper, the developmental stage of the fruit, and environmental factors.
