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| Capsaicin | |
|---|---|
| Systematic name | (E)-N- (4-hydroxy- 3-methoxybenzyl) - 8-methylnon-6-enamide |
| Molecular formula | C18H27NO3 |
| SMILES | CC(C)/C=C/CCCCC(NCC1=CC (OC)=C(O)C=C1)=O |
| CAS number | * |
| Molecular mass | 305.41 g/mol |
| Melting point | 62 - 65 °C |
The chemical compound capsaicin (8-methyl-N-vanillyl-6-nonenamide) is the active component of chili peppers, which are plants belonging to the genus Capsicum. It is an irritant for mammals including humans and produces a sensation of burning in the mouth. Capsaicin and several related compounds are called capsaicinoids and are produced as a secondary metabolite by chili peppers, probably as deterrents against herbivores. Birds are generally not sensitive to capsaicinoids; pet parrots often love to eat even the spiciest curry or hot pepper, as a snack. Pure capsaicin is a lipophilic colorless odorless crystalline to waxy compound.
Capsaicinoids
More on [ Capsaicin ]
Chili :: Cooking
Hot :: Peppers
Herbs and Spices :: Cooking
Spicy :: Food
Hot and Pepper :: Sauces
Seasonings :: Food
Specialty and Gourmet :: Food
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