Patterns and compound specific stable carbon isotope analysis ( δ ¹³ C) of capsaicinoids in Cayenne chilli fruits of different ripening stages

Introduction Capsaicinoids are alkaloids of high pungency which are exclusively formed by fruits of the genus Capsicum . Capsaicinoid content and composition of Capsicum fruits are influenced by ripening. Objective Determination of changes in content and pattern of individual capsaicinoids in chilli pods with fruit ripening. Compound specific stable carbon isotope analysis ( δ 13 C values (‰), CSIA) was used for a better understanding of...