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Dihydrocapsaicin UPLC MS-MS Journal
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 and has 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 * Capsaicin * Nordihydrocapsaicin * Homocapsaicin * Homodihydrocapsaicin * Nonivamide * Scoville scale * Pepper spray * Hot sauce Hot sauce is a type of condiment, seasoning, or salsa made from chili peppers and other ingredients. Many commercial varieties of mass-produced hot sauce exist. History Humans have used chili peppers and other hot spices for thousands of ye ... References External links Molecule of the MonthSafety MSDS data {{Transient receptor potential channel modulators Capsaicinoids Acetamides Methoxy compounds ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nordihydrocapsaicin
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 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''), significantly higher than pepper spray. See also * Capsaicin * Dihydrocapsaicin * Homocapsaicin * Homodihydrocapsaicin * Nonivamide * Scoville scale * Pepper spray * Spice A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spices a ... References {{Transient receptor potential channel modulators Capsaicinoids Acetamides ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Capsaicinoids
Capsaicin (8-methyl-''N''-vanillyl-6-nonenamide) ( or ) is an active component of chili peppers, which are plants belonging to the genus ''Capsicum''. It is a chemical irritant for mammals, including humans, and produces a sensation of burning in any tissue with which it comes into contact. Capsaicin and several related alkaloids are called capsaicinoids and are produced as secondary metabolites by chili peppers, probably as deterrents against certain mammals and fungi.What Made Chili Peppers So Spicy? Talk of the Nation, 15 August 2008. Pure capsaicin is a , colorless, highly |
Hot Sauce
Hot sauce is a type of condiment, seasoning, or salsa made from chili peppers and other ingredients. Many commercial varieties of mass-produced hot sauce exist. History Humans have used chili peppers and other hot spices for thousands of years. Inhabitants of Mexico, Central America and South America had chili peppers more than 6,000 years ago. Within decades of contact with Spain and Portugal in the 16th century, the New World plant was carried across Europe and into Africa and Asia, and altered through selective breeding. One of the first commercially available bottled hot sauces in America appeared in 1807 in Massachusetts. Few of the early brands from the 1800s survived to this day, however. Tabasco sauce is the earliest recognizable brand in the United States hot sauce industry, appearing in 1868. As of 2010, it was the 13th best-selling seasoning in the United States preceded by Frank's RedHot Sauce in 12th place, which was the sauce first used to create buffalo wing ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pepper Spray
Pepper spray, oleoresin capsicum spray, OC spray, capsaicin spray, or capsicum spray is a lachrymatory agent (a compound that irritates the eyes to cause a burning sensation, pain, and temporary blindness) used in policing, riot control, crowd control, and self-defense, including defense against dogs and bears. Its inflammatory effects cause the eyes to close, temporarily taking away vision. This temporary blindness allows officers to more easily restrain subjects and permits people in danger to use pepper spray in self-defense for an opportunity to escape. It also causes temporary discomfort and burning of the lungs which causes shortness of breath. Pepper spray was engineered into a spray originally for defense against bears, mountain lions, wolves and other dangerous predators, and is often referred to colloquially as bear spray. Kamran Loghman, the person who developed it for use in riot control, wrote the guide for police departments on how it should be used ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scoville Scale
The Scoville scale is a measurement of the pungency (spiciness or "heat") of chili peppers, as recorded in Scoville heat units (SHU), based on the concentration of capsaicinoids, among which capsaicin is the predominant component. The scale is named after its creator, American pharmacist Wilbur Scoville, whose 1912 method is known as the Scoville organoleptic test. The Scoville organoleptic test is a subjective assessment derived from the capsaicinoid sensitivity by people experienced with eating hot chilis. An alternative method, high-performance liquid chromatography (HPLC), can be used to analytically quantify the capsaicinoid content as an indicator of pungency. As of 2011, the subjective organoleptic test has been largely superseded by analytical methods such as HPLC. Scoville organoleptic test In the Scoville organoleptic test, an exact weight of dried pepper is dissolved in alcohol to extract the heat components (capsaicinoids), then diluted in a solution of sug ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nonivamide
Nonivamide, also called pelargonic acid vanillylamide or PAVA, is an organic compound and a capsaicinoid. It is an amide of pelargonic acid (n-nonanoic acid) and vanillyl amine. It is present in chili peppers, but is commonly manufactured synthetically. It is more heat-stable than capsaicin. Nonivamide is used as a food additive to add pungency to seasonings, flavorings, and spice blends. It is also used in the confectionery industry to create a hot sensation, and in the pharmaceutical industry in some formulations as a cheaper alternative to capsaicin. Like capsaicin, it can deter mammals (but not birds or insects) from consuming plants or seeds (e.g. squirrels and bird feeder seeds).http://www.aversiontech.com/hot-and-spicy/nonivamide-pava/Retrieved 16 July 2010 This is consistent with nonivamide's role as a TRPV1 ion channel agonist. Mammalian TRPV1 is activated by heat and capsaicin, but the avian form is insensitive to capsaicin. Nonivamide is used (under t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Homodihydrocapsaicin
Homodihydrocapsaicin is a capsaicinoid and analog and congener of capsaicin in chili peppers (''Capsicum''). Like capsaicin it is an irritant. Homodihydrocapsaicin accounts for about 1% of the total capsaicinoids mixture and has about half the pungency of capsaicin. Pure homodihydrocapsaicin is a lipophilic colorless odorless crystalline to waxy compound. It produces "numbing burn" in the throat and is one of the most prolonged and difficult to rinse out. On the Scoville scale it has 8,600,000 SHU (Scoville heat units). See also * Capsaicin * Dihydrocapsaicin * Nordihydrocapsaicin * Homocapsaicin * Nonivamide * Scoville scale * Pepper spray * Spice A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spices a ... References External links Molecule of the Month {{Transient receptor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Homocapsaicin
Homocapsaicin is a capsaicinoid and analog and congener of capsaicin in chili peppers ('' Capsicum''). Like capsaicin it is an irritant. Homocapsaicin accounts for about 1% of the total capsaicinoids mixture and has about half the pungency of capsaicin. Pure homocapsaicin is a lipophilic colorless odorless crystalline to waxy compound. On the Scoville scale it has 8,600,000 SHU (''Scoville heat units''). Homocapsaicin isolated from chili pepper has been found in two isomer In chemistry, isomers are molecules or polyatomic ions with identical molecular formulae – that is, same number of atoms of each element – but distinct arrangements of atoms in space. Isomerism is existence or possibility of isomers. Iso ...ic forms, both with a carbon-carbon double bond at the 6 position (numbered from the amide carbon) on the 10-carbon acyl chain. One isomer has an additional carbon, a methyl group, at the 8 position and the other has a methyl group at the 9 position. Homocap ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Capsaicin
Capsaicin (8-methyl-''N''-vanillyl-6-nonenamide) ( or ) is an active component of chili peppers, which are plants belonging to the genus ''Capsicum''. It is a chemical irritant for mammals, including humans, and produces a sensation of burning in any tissue with which it comes into contact. Capsaicin and several related alkaloids are called capsaicinoids and are produced as secondary metabolites by chili peppers, probably as deterrents against certain mammals and fungi.What Made Chili Peppers So Spicy? Talk of the Nation, 15 August 2008. Pure capsaicin is a , colorless, highly pungent, [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Congener (chemistry)
In chemistry, congeners are chemical substances "related to each other by origin, structure, or function". Common origin and structure Any significant quantity of a polyhalogenated compound is by default a blend of multiple molecule types because each molecule forms independently, and chlorine and bromine do not strongly select which site(s) they bond to. * Polychlorinated biphenyls (PCBs) are a family of 209 congeners. * Polybrominated biphenyls and polychlorinated diphenyl ethers are also families of 209 congeners. Similarly polychlorinated dibenzodioxins, polychlorinated dibenzofurans, polychlorinated terphenyls, polychlorinated naphthalene, polychloro phenoxy phenol, and polybrominated diphenyl ethers (PBDEs) (pentabromodiphenyl ether, octabromodiphenyl ether, decabromodiphenyl ether), etc. are also groups of congeners. Common origin * Congener (alcohol), substances other than alcohol (desirable or undesirable) also produced during fermentation. *Congeners of oleic a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ethanol
Ethanol (abbr. EtOH; also called ethyl alcohol, grain alcohol, drinking alcohol, or simply alcohol) is an organic compound. It is an alcohol with the chemical formula . Its formula can be also written as or (an ethyl group linked to a hydroxyl group). Ethanol is a volatile, flammable, colorless liquid with a characteristic wine-like odor and pungent taste. It is a psychoactive recreational drug, the active ingredient in alcoholic drinks. Ethanol is naturally produced by the fermentation process of sugars by yeasts or via petrochemical processes such as ethylene hydration. It has medical applications as an antiseptic and disinfectant. It is used as a chemical solvent and in the synthesis of organic compounds, and as a fuel source. Ethanol also can be dehydrated to make ethylene, an important chemical feedstock. As of 2006, world production of ethanol was , coming mostly from Brazil and the U.S. Etymology ''Ethanol'' is the systematic name defined by the Interna ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
