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* [http://www.chilliworld.com/FactFile/Scoville_Scale.asp Hotness scale of different capsaicinoids and pepper varieties]
* [http://www.chilliworld.com/FactFile/Scoville_Scale.asp Hotness scale of different capsaicinoids and pepper varieties]
* [http://www.caymanchem.com/msdss/92355m.pdf Safety MSDS data]
* [http://www.caymanchem.com/msdss/92355m.pdf Safety MSDS data]
* [https://www.steviakaufen.com/startseite stevia Story]


== References ==
== References ==

Revision as of 18:50, 6 May 2018

Dihydrocapsaicin
Names
IUPAC name
N-(4-Hydroxy-3-methoxybenzyl)-8-methylnonanamide
Other names
N-[(4-Hydroxy-3-methoxy-phenyl)methyl]-8-methyl-nonanamide, Dihydrocapsaicin, 6,7-Dihydrocapsaicin, 8-Methyl-N-vanillylnonanamide, Vanillylamide of 8-methylnonanoic acid, DHC, CCRIS 1589
Identifiers
3D model (JSmol)
ChemSpider
ECHA InfoCard 100.115.366 Edit this at Wikidata
RTECS number
  • RA5998000
UNII
  • 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) ☒N
    Key: XJQPQKLURWNAAH-UHFFFAOYSA-N ☒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
  • CC(C)CCCCCCC(=O)NCC1=CC(=C(C=C1)O)OC
Properties
C18H29NO3
Molar mass 307.43 g/mol
Appearance White to off-white solid
Sparingly soluble
Hazards
NFPA 704 (fire diamond)
NFPA 704 four-colored diamondHealth 2: Intense or continued but not chronic exposure could cause temporary incapacitation or possible residual injury. E.g. chloroformFlammability 1: Must be pre-heated before ignition can occur. Flash point over 93 °C (200 °F). E.g. canola oilInstability 0: Normally stable, even under fire exposure conditions, and is not reactive with water. E.g. liquid nitrogenSpecial hazards (white): no code
2
1
0
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
☒N verify (what is checkY☒N ?)
Dihydrocapsaicin
HeatAbove peak
Scoville scale15,000,000 SHU
MS/MS spectra of standard dihydrocapsaicin (A) and from sample extract (B). Sample B confirms the compound was found in prehispanic pottery from Mexico. See here for details doi:10.1371/journal.pone.0079013.g005

Dihydrocapsaicin is a capsaicinoid and analog and congener of capsaicin in chili peppers (Capsicum). Like capsaicin, it is an irritant.[1] Dihydrocapsaicin accounts for about 22% of the total capsaicinoid mixture and has nearly, but not quite, the same pungency as capsaicin. Pure dihydrocapsaicin is a lipophilic colorless odorless crystalline to waxy compound. It is soluble in dimethyl sulfoxide and 100% ethanol.

See also

References

  1. ^ The chili pepper


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