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Pungency, caused by the presence of capsaicinoids, is a major quality-determining factor in chile ( Capsicum L. sp.) The inheritance of nordihydrocapsaicin, capsaicin, dihydrocapsaicin, isomer of dihydrocapsaicin, and homodihydrocapsaicin has not yet been determined. Generations mean analysis revealed that additive, dominance, and interaction effects were significant for capsaicin, dihydrocapsaicin, and isomer of dihydrocapsaicin in an interspecific hybridization of C. annuum L. x C. chinense Jacq. A simple additive-dominance model was sufficient to explain the genetic variation for nordihydrocapsaicin and homodihydrocapsaicin. Except dihydrocapsaicin and isomer of dihydrocapsaicin in the BCP1 family, the values of backcross families shift toward the recurrent parents. Because of the significant additive gene effect and the tendency of the values of the capsaicinoids at backcross families to shift toward the recurrent parents, repeated backcrossing and selection will increase and decrease (depending on the recurrent parent) the capsaicinoid content. Positive genetic correlations were observed between the capsaicinoids and the values ranged from 0.4 to 0.8. The estimated number of effective factors were 0.4 for nordihydrocapsaicin, 0.6 for homodihydrocapsaicin, 0.9 for isomer of dihydrocapsaicin, 1.1 for dihydrocapsaicin, 2.8 for total capsaicinoids, and 6.2 for capsaicin. Different gene actions and a different number of effective factors involved in the capsaicinoids inheritance imply that different genes are controlling the synthesis of each capsaicinoid. Pungency is a major quality-determining factor in chile ( Cap- sicum sp.) and is caused by the presence of one or more of the 14 capsaicinoids (Kobata et al., 1998). A chile sample may contain partially or all these capsaicinoids. Krajewska and Powers (1988) reported a linear relationship between pungency and the total amount of capsaicinoids. Therefore, the total pungency value of a given sample is obtained by adding the pungency values of the individual capsaicinoids. Total capsaicinoid content in chile varies from zero to more than 300,000 Scoville Heat Units depending upon genotype (DeWitt and Bosland, 1993). Krajeska and Powers (1988) reported that humans perceive each capsaicinoid differently, i.e., capsaicin, dihydrocapsaicin, and homodihydrocapsaicin cause a very irritating sensation in contrast to nordihydrocapsaicin which causes the least irritating sensation. Therefore, depending on the proportion of specific capsaicinoid present in the chile sample, the sensation of the product could vary. These marked differences in the perception of the capsaicinoids signify the importance of considering each capsaicinoid separately. The array and relative quantity of indi- vidual capsaicinoids in a given chile sample is defined as a capsaicinoid profile. Capsaicinoids are important in both the pharmaceutical and food industries. Capsaicin is a counter-irritant against pain (Sicuteri et al., 1990) and dihydrocapsaicin protects against increased cholesterol levels in guinea pigs (Negulesco et al., 1989). Specific pungency levels must be maintained for food manufacturers to reliably label food products as mild, medium, and hot. Therefore, cultivars must have a pungency level within a specific range to have commercial value. Moreover, progress in improving or manipulating the pungent property depends on the knowledge of the genetic mechanisms for this trait.

Capsaicinoid Inheritance in an Interspecific Hybridization of Capsicum annuum × C. chinense