Pepper - chemistry, technology, and quality evaluation.
Pepper is the most important of the spices, with a long history. This article critically reviews our knowledge of the chemistry, processing, and quality evaluation of the product, with emphasis on the constituents contributing to the sensory properties of the spice for which it is valued in food. Other areas briefly summarized include its history, horticultural aspects, production and trade data, and physiological effects. Allied spices and aromatic members of the same family are also considered briefly.
Correlation of Gas Chromatographic Data with Flavor Profiles of Fresh Banana Fruit
SUMMARY 
 
Data obtained with several banana varieties show excellent qualitative and quantitative correlations between the development of flavor and odor notes and chemical analysis for volatiles by gas-liquid chromatography. The characteristic “banana-like” flavor is due to the amyl esters of acetic, propionic, and butyric acids. The distinctive “fruity” and “estery” notes are attributed to butyl acetate, butyl butyrate, hexyl acetate, and amyl butyrate. It is evident from these studies that determination of the chemical composition of the volatiles has permitted a much more precise characterization of flavor and odor notes, and, conversely, that these flavor profiles contribute greatly to interpretation of the significance of chemical constituents. The correlations found also substantiate the potential value of gas chromatographic analysis for routine evaluation of banana fruit quality. It is anticipated that the combined use of these two techniques will enhance the value of both in their application to numerous flavor and odor problems.
Fatty acid composition of capsicum oils by gas liquid chromatography
The fatty acid composition of oils extracted from various parts (pericarp, seeds and stem) of the fruit ofCapsicum and from samples of Greek red pepper itself were obtained by gas liquid chromatography. Samples from three different varieties ofCapsicum annuum, cultivated in the region of Almopia, Greece, were taken from two crops (1967, 1968) and examined. The results are discussed. No characteristic differences in fatty acid composition of the corresponding samples of the parts ofCapsicum fruit of the three Greek varieties were noticed and there was no difference between the two crops. However, considerable differences in fatty acid composition between Greek and American varieties were observed, probably due to climatic conditions.