Volatile and capsaicinoid composition of ají (<i>Capsicum baccatum</i>) and rocoto (<i>Capsicum pubescens</i>), two Andean species of chile peppers

Abstract

In this study the compounds responsible for heat and aroma in the Andean peppers C. baccatum and C. pubescens were identified. The results will be of use to inspire future studies aimed at improving the flavour of these species.