PubChem CID · CC0
(9Z,11E,13E,15Z)-4-Oxo-9,11,13,15-octadecatetraenoic acid
Odor profile
Multi-model odor estimate · confidence shown
Foods containing this compound

In botany, a fruit is a part of a flowering plant that derives from specific tissues of the flower, one or more ovaries, and in some cases accessory tissues. Fruits are the means by which these plants disseminate seeds. Many of them that bear edible fruits, in particular, have propagated with the movements of humans and animals in a symbiotic relationship as a means for seed dispersal and nutrition, respectively; in fact, humans and many animals have become dependent on fruits as a source of food. Fruits account for a substantial fraction of the world's agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.
The Italian sweet pepper is a variety of the species <i>Capsicum annuum</i>, like bell peppers and chilli peppers. It has the appearance of a large chilli pepper but the mild taste of sweet peppers such as the bell pepper. <i>Capsicum annuum</i> is a domesticated species of the plant genus <i>Capsicum</i> native to southern North America and northern South America. The three species <i>C. annuum</i>, <i>C. frutescens</i> and <i>C. chinense</i> all evolved from a single common ancestor located somewhere in the northwest Brazil - Colombia area. <i>Capsicum annuum</i> is the most common and extensively cultivated of the five domesticated capsicums. The species is a source of popular "sweet peppers":http://en.wikipedia.org/wiki/Bell_peppers and "hot chilis":http://en.wikipedia.org/wiki/Chili_pepper with numerous varieties cultivated all around the world. In American English the plant is commonly known as a chili pepper or bell pepper. In British English, the sweet varieties are called red or green peppers and the hot varieties chillies, whereas in Australian and Indian English the name capsicum is commonly used for bell peppers exclusively and chilli is often used to encompass the hotter varieties. [Wikipedia] See a "list of capsicum cultivars":http://en.wikipedia.org/wiki/List_of_Capsicum_cultivars.
Source
Compound data linked to PubChem CID 131751133, public domain via NCBI. Culinary context + ingredient mappings are maintained by Foodgeist's enrichment fleet and continuously re-matched by the pairings engine. PubChem CID 131751133