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<p>Glutamic acid and aspartic acid are key amino acids contributing to umami taste. Developing bell pepper and chili pepper cultivars with high levels of these amino acids could support the production of high-value fresh produce and spices. In this study, we validated a capillary electrophoresis method for quantifying glutamic and aspartic acids in <i>Capsicum</i> fruits and screened for high umami genotypes among <i>Capsicum annuum</i>, <i>C. chinense</i>, <i>C. frutescens</i>, and <i>C. baccatum</i>. Microwave heating was identified as the most suitable extraction method. Using this approach, we analyzed mature green fruits (20&#xa0;days after flowering) and red ripe fruits (50&#xa0;days after flowering) from 35 genotypes. Among them, <i>C. frutescens</i> ‘Tabasco’ and ‘Shima’ consistently exhibited high glutamic acid levels at both fruit stages, whereas <i>C. annuum</i> ‘Kyonami’ and ‘Fushimi Amanaga’ showed lower levels. Even after adjusting for dry matter content, cultivars rich in umami components maintained significantly higher concentrations of these amino acids compared with other genotypes. This study represents one of the first comprehensive screenings of umami-related amino acids across a wide range of <i>Capsicum</i> genotypes, providing a foundation for future breeding aimed at improving flavor quality.</p>

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Exploration of Capsicum genotypes with high levels of umami-related amino acids in fruits

  • 期刊论文

  • 发表日期：

    2025年12月15日

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  • Konan Watari,
  • Natsuho Kuroiwa,
  • Akari Umehara,
  • Munetaka Hosokawa,
  • Akira Yamazaki

摘要

Glutamic acid and aspartic acid are key amino acids contributing to umami taste. Developing bell pepper and chili pepper cultivars with high levels of these amino acids could support the production of high-value fresh produce and spices. In this study, we validated a capillary electrophoresis method for quantifying glutamic and aspartic acids in Capsicum fruits and screened for high umami genotypes among Capsicum annuum, C. chinense, C. frutescens, and C. baccatum. Microwave heating was identified as the most suitable extraction method. Using this approach, we analyzed mature green fruits (20 days after flowering) and red ripe fruits (50 days after flowering) from 35 genotypes. Among them, C. frutescens ‘Tabasco’ and ‘Shima’ consistently exhibited high glutamic acid levels at both fruit stages, whereas C. annuum ‘Kyonami’ and ‘Fushimi Amanaga’ showed lower levels. Even after adjusting for dry matter content, cultivars rich in umami components maintained significantly higher concentrations of these amino acids compared with other genotypes. This study represents one of the first comprehensive screenings of umami-related amino acids across a wide range of Capsicum genotypes, providing a foundation for future breeding aimed at improving flavor quality.