In total, 83 compounds from the fol

In total, 83 compounds from the following chemical classes were identified in the malagueta pepper samples: esters (40%), alcohols (22%), aldehydes (16%), alkanes (10%), sesquiterpenes (8%), monoterpenes (2%) and ketones (2%). The predominance of volatile esters in chilli peppers is in agreement with the results found in other varieties of C. frutescens as in the case of laotilan, tabasco and pebre chilli peppers, which had esters as their major volatile compounds (Rodríguez-Burruezo et al., 2010).