However, the investigation of the composition of volatile organic compounds present in fruits of different kinds of peppers is an issue of continuous interest for scientific research around the world, due to the great genetic diversity of Capsicum and due to the edaphoclimatic effects of each producing country. In addition, the process of pepper ripening can lead to variations in the composition of volatile components responsible for specific flavours, as is the case of change of floral scent (3-carene) to almond, scent, and from fruity to spicy scent (E-2-hexenal and E-2-hexenol) which had been observed in Jalapeño peppers (Keller et al., 1981).