Abstract
Capsicum chinense fruits have a range of volatile compounds, make up their characteristic aromas, and contribute to the flavor. It is a localized crop cultivated in certain zones of the globe. Based on the biotic and abiotic factors of the location the composition of aroma in fruits varies, resulting in the development of taste-based customer varieties. Alcohols, aldehydes, esters, ketones, lactones, terpenoids, etc. are the main chemical classes of volatiles. Both aromas in all, and their ingredients are the important quality parameter of fruits. Here we review the high fluctuations in the aroma ingredients with ecological variations. Because of the increasing demand and associated health benefits, experimental cultivation of the species in the different geographical locations has resulted in a new combination of aromas. The study reveals that new commercial cultivation sites to produce divergent organic varieties of the species may be selected by anthropogenic activities.
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