Aroma components of chipotle peppers

Keith R. Cadwallader, Theresa A. Gnadt, Lizzet Jasso

Research output: Chapter in Book/Report/Conference proceedingConference contribution


Chipotle peppers, known for their spicy and smoky flavor, are a popular ingredient in Latin American cuisine. Three authentic commercial samples (Mexican origin) of dried chipotle peppers were obtained from specialty foods retailers. Volatiles were isolated by direct solvent and extractionsolvent- assisted flavor extraction. Aroma impact compounds were identified by gas chromatography-olfactometry (GCO) and GC-MS. Characterizing aroma compounds included compounds inherent to fresh ripe jalapeno peppers (e.g. 2-isobutyl-3-methoxyphenol, linalool, and several lipoxygenase-derived compounds) and those imparted by smoking (e.g., phenol, guaiacol, and syringol derivatives) and drying (via Maillard/Strecker reactions, e.g. methylpropanal, 2,3-butanedione, 2- and 3-methylbutanal, 2- and 3-methylbutanoic acid, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, and 3-hydroxy-4,5-dimethyl-2(5#)- furanone).

Original languageEnglish (US)
Title of host publicationHispanic Foods Chemistry and Flavor
EditorsMichael Tunick, Elvira Gonzales Mejia
Number of pages10
StatePublished - 2007

Publication series

NameACS Symposium Series
ISSN (Print)0097-6156

ASJC Scopus subject areas

  • Chemistry(all)
  • Chemical Engineering(all)


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