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Fernando Soares
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Técnico em Informática - Desenvolvedor Joomla! & VirtueMart - Palestrante
Técnico em Informática - Desenvolvedor Joomla! & VirtueMart - Palestrante

1,809 followers
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Synthesis of capsanthin and capsorubin, also known as paprika ketones, requires a type of chemical reaction known as a pinacol rearrangement. This reaction usually requires a concentrated acid catalyst, but peppers can carry it out in near-neutral conditions and at room temperature with the help of hitherto unidentified enzymes. That the humble bell pepper can do with these enzymes what chemists require specific lab conditions to achieve is pretty impressive.

Changes in colour aren’t the only effects of pepper ripening. It also affects the compounds that give peppers their aroma. In green peppers, a significant contributor to aroma is 2-methoxy-3-isobutylpyrazine, more commonly referred to as ‘bell pepper pyrazine’. This compound, as the name suggests, has an smell that is very characteristic of green peppers. It has an incredibly low odour threshold, meaning that its smell can be detected below the part per trillion level.

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This ‪#‎TBT‬ we bring you this original piece of concept art for our Marine Mammal Gallery. It’s dated 1983—the year before we first opened our doors!
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