A taste of sweet pepper: Volatile and non-volatile chemical composition of fresh sweet pepper (Capsicum annuum) in relation to sensory evaluation of taste

► We measured volatile and non-volatile compounds in mature fruits of sweet pepper. ► Genotypes were also evaluated for taste by a descriptive sensory expert panel. ► Phenolic and lipid derivatives, higher alkanes and sesquiterpenes formed major determinants of genotypic differences. ► Flavour was discriminated mainly by texture attributes and the sweet-sour contrast. ► Most attributes could be predicted with specific volatiles and/or non-volatiles.