Translated abstract:
Pungency, odoriferous compounds and other constituents of 20 different cultivars of Capsicum chinense, C. frutescens, C. baccatum, C. pubescens and C. annuum were characterized by gas chromatography – mass spectrometry (GC-MS) and human senses. Differences between cultivars, distribution in different fruit compartiments, suitability of Headspace-Solid Phase Microextraction (SPME) for enrichment of flavour compounds and possibilities for chemotaxonomic differentiation are discussed.