Dynamic evolution of pungency and aroma profiles in eight pepper cultivars of three Capsicum species at different fruit maturation

displayed the lowest capsaicinoid content, varying from 0.099 g/kg in line GC-2 at the MG stage to 0.759 g/kg in line LZ-85 at the RR stage. Maturation consistently increased capsaicinoid content across all cultivars (relative increases: 24%-73%) and shifted VOC profiles from green-leafy (hexanal and pyrazines) to sweet/fruity. Results demonstrate that cultivar genotype determines the basal levels of capsaicinoids and key volatile classes, whereas fruit maturity governs their dynamic accumulation and sensory transformation. These findings provide integrated theoretical guidance for pepper breeding, optimal harvest timing, and targeted industrial processing.