Dihydrocapsaicin

Dihydrocapsaicin
Dihydrocapsaicin
Heat	Above peak; (pure Dihydrocapsaicin is toxic)
Scoville scale	16,000,000 SHU

Dihydrocapsaicin
Names
	Preferred IUPAC name N-[(4-Hydroxy-3-methoxyphenyl)methyl]-8-methylnonanamide
	Other names Dihydrocapsaicin, 6,7-Dihydrocapsaicin, 8-Methyl-N-vanillylnonanamide, Vanillylamide of 8-methylnonanoic acid, DHC, CCRIS 1589
Identifiers
CAS Number	19408-84-5 ;
3D model (JSmol)	Interactive image;
Beilstein Reference	2815150
ChEBI	CHEBI:46932;
ChEMBL	ChEMBL311158;
ChemSpider	97096 ;
ECHA InfoCard	100.115.366
EC Number	606-308-7;
KEGG	C16952;
PubChem CID	107982;
RTECS number	RA5998000;
UNII	W9BV32M08A ;
CompTox Dashboard (EPA)	DTXSID4041864 ;
	InChI InChI=1S/C18H29NO3/c1-14(2)8-6-4-5-7-9-18(21)19-13-15-10-11-16(20)17(12-15)22-3/h10-12,14,20H,4-9,13H2,1-3H3,(H,19,21) Key: XJQPQKLURWNAAH-UHFFFAOYSA-N ; InChI=1/C18H29NO3/c1-14(2)8-6-4-5-7-9-18(21)19-13-15-10-11-16(20)17(12-15)22-3/h10-12,14,20H,4-9,13H2,1-3H3,(H,19,21) Key: XJQPQKLURWNAAH-UHFFFAOYAI;
	SMILES CC(C)CCCCCCC(=O)NCC1=CC(=C(C=C1)O)OC;
Properties
Chemical formula	C18H29NO3
Molar mass	307.43 g/mol
Appearance	White to off-white solid
Solubility in water	Sparingly soluble
Hazards
	GHS labelling:
Pictograms
Signal word	Danger
Hazard statements	H301, H315, H319, H335
Precautionary statements	P261, P264, P270, P271, P280, P301+P310, P302+P352, P304+P340, P305+P351+P338, P312, P321, P330, P332+P313, P337+P313, P362, P403+P233, P405, P501
NFPA 704 (fire diamond)	2 1 0
	Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). verify (what is ?) Infobox references

Dihydrocapsaicin is a capsaicinoid and analog and congener of capsaicin in chili peppers (Capsicum). Like capsaicin, it is an irritant. It accounts for about 22% of the total capsaicinoid mixture^[2] and has the same pungency as capsaicin.^[1] Pure dihydrocapsaicin is a lipophilic colorless odorless crystalline to waxy compound. It is soluble in dimethyl sulfoxide and 100% ethanol.

References

^ ^a ^b Govindarajan, Sathyanarayana (1991). "Capsicum — Production, Technology, Chemistry, and Quality. Part V. Impact on Physiology, Pharmacology, Nutrition, and Metabolism; Structure, Pungency, Pain, and Desensitization Sequences". Critical Reviews in Food Science and Nutrition. 29 (6): 435–474. doi:10.1080/10408399109527536. PMID 2039598.
^ Bennett DJ, Kirby GW (1968). "Constitution and biosynthesis of capsaicin". J. Chem. Soc. C: 442. doi:10.1039/j39680000442.

External links

[Govindarajan_Sathyanarayana_1991-1] Govindarajan, Sathyanarayana (1991). "Capsicum — Production, Technology, Chemistry, and Quality. Part V. Impact on Physiology, Pharmacology, Nutrition, and Metabolism; Structure, Pungency, Pain, and Desensitization Sequences". Critical Reviews in Food Science and Nutrition. 29 (6): 435–474. doi:10.1080/10408399109527536. PMID 2039598.

[2] Bennett DJ, Kirby GW (1968). "Constitution and biosynthesis of capsaicin". J. Chem. Soc. C: 442. doi:10.1039/j39680000442.

[1]

[2]

See also

References

External links