Nordihydrocapsaicin
Chemical compound
Names | |
---|---|
Preferred IUPAC name N-[(4-Hydroxy-3-methoxyphenyl)methyl]-7-methyloctanamide | |
Other names N-Vanillyl-7-methyloctanamide; Vanillylamide of 7-methyloctanoic acid; NDHC | |
Identifiers | |
CAS Number |
|
3D model (JSmol) |
|
ChemSpider |
|
ECHA InfoCard | 100.208.673 |
PubChem CID |
|
UNII |
|
CompTox Dashboard (EPA) |
|
InChI
| |
| |
Properties | |
Chemical formula | C17H27NO3 |
Molar mass | 293.407 g·mol−1 |
Solubility in water | Negligible |
Solubility | Soluble in DMSO, chloroform |
Hazards | |
GHS labelling: | |
Pictograms | |
Hazard statements | H300, H315, H319, H335 |
Precautionary statements | P264, P270, P280, P302+P352, P305+P351+P338, P321, P330, P362+P364, P405, P501 |
NFPA 704 (fire diamond) | 4 0 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 YN ?) Infobox references |
Chemical compound
Nordihydrocapsaicin | |
---|---|
Heat | Above peak (pure Nordihydrocapsaicin is highly toxic) |
Scoville scale | 9,100,000[1] SHU |
Nordihydrocapsaicin is a capsaicinoid and analog and congener of capsaicin in chili peppers (Capsicum).
Properties
Like capsaicin, it is an irritant. Nordihydrocapsaicin accounts for about 7% of the total capsaicinoids mixture[2] and has about half the pungency of capsaicin. Pure nordihydrocapsaicin is a lipophilic colorless odorless crystalline to waxy solid. On the Scoville scale it has 9,100,000 SHU (Scoville heat units),[1] significantly higher than pepper spray.
See also
- Capsaicin
- Dihydrocapsaicin
- Homocapsaicin
- Homodihydrocapsaicin
- Nonivamide
- Scoville scale
- Pepper spray
- Spice
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.
- v
- t
- e