Research Progress of Volatile Aroma Compounds in Pepper Fruits
CUI Sufei，SHAN Qingyun，XIAO Jianmei，WU Yueliang，XIONG Cheng*
College of Horticulture，Hunan Agricultural University，Engineering Research Center for Horticultural Crop Germplasm Creation and New Variety Breeding，Ministry of Education，Key Laboratory for Vegetable Biology of Hunan Province，Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops（Vegetables，Tea，etc.），Ministry of Agriculture and Rural Aff airs，Changsha 410125，Hunan，China
Abstract：Aroma is one of the important traits to measure the quality of pepper fruits．With the
development of pepper breeding towards high quality，research on aroma compounds of pepper fruits has received increasing attention．This paper reviewed the domestic and international research progress on the volatile aroma compounds in pepper fruits，outlined the means of separating and identifying the aroma components，and summarized the differences of sensory contribution，composition and content of aroma components among varieties，mature period and fruit parts．The synthetic pathway of main aroma components and the related regulatory genes were also summarized，and the problems and prospects of the current research on volatile aroma compounds in peppers were discussed in order to provide references for the future research and breeding and selection work on pepper aroma．
