Vanillylamine levels in pungent and nonpungent pepper cultivars. (A) Vanillylamine levels at 25 days after flowering. (B) Vanillylamine levels at 11 days after flowering. Freeze-dried pepper fruits were ground, and vanillylamine was extracted with 0.1% acetic acid methanol and then analyzed by HPLC at 280 nm. The x-axis in (A) shows individual fruits. Three fruits were used for (B).