Borcherding Joel, Tello Edisson, Peterson Devin G
Department of Food Science and Technology, The Ohio State University, 317 Parker Food Science & Technology Building, 2015 Fyffe Rd, Columbus, Ohio 43210, United States.
J Agric Food Chem. 2025 Jul 9;73(27):17167-17175. doi: 10.1021/acs.jafc.5c04987. Epub 2025 Jun 27.
Capsaicinoids are a widely studied class of compounds known for causing pungency perception in chili peppers (.). However, there is an inadequate understanding of the impact of other endogenous chili pepper compounds on pungency perception. A nontargeted flavoromics approach utilizing liquid chromatography/mass spectrometry combined with time-intensity analysis (max intensity) was applied to 10 chili pepper samples to investigate compounds contributing to pungency perception. Orthogonal partial least-squares modeling was conducted to select predictive and positively correlated markers of maximum pungency intensity. The model showed good fit and predictivity ( > 0.993, > 0.934). Four novel alkyl amides, named Fataline A, Fataline B, Fataline C, and Fataline D, were identified by high-resolution mass spectrometry and nuclear magnetic resonance. Sensory analysis revealed Fataline A was pungent at elevated concentrations and exhibited a distinct time-intensity profile, with a 3-fold faster decrease in intensity than capsaicin. The discovery of a noncapsaicinoid pungent compound highlights the complexity of chili pepper pungency perception.
辣椒素类化合物是一类经过广泛研究的化合物，因其能使辣椒产生辛辣感而闻名。然而，对于辣椒中其他内源性化合物对辛辣感的影响，人们的了解还不够充分。利用液相色谱/质谱联用技术结合时间强度分析（最大强度）的非靶向风味组学方法，对10个辣椒样品进行了研究，以探究对辛辣感有贡献的化合物。进行了正交偏最小二乘法建模，以选择最大辛辣强度的预测性和正相关标志物。该模型显示出良好的拟合度和预测能力（R² > 0.993，Q² > 0.934）。通过高分辨率质谱和核磁共振鉴定出四种新型烷基酰胺，分别命名为Fataline A、Fataline B、Fataline C和Fataline D。感官分析表明，Fataline A在高浓度时具有辛辣味，并呈现出独特的时间强度曲线，其强度下降速度比辣椒素快3倍。一种非辣椒素类辛辣化合物的发现凸显了辣椒辛辣感的复杂性。
