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List Of Capsaicinoids
This is a ''list of capsaicinoids'', a class of Chemical compound, compound found in members of the capsicum Family (biology), family. They are the Chemical substance, chemical responsible for making chili peppers Pungency, hot. The Pungency, heat intensity of capsaicinoids is measured in Scoville scale, Scoville heat units (SCU) by the Scoville scale, Scoville heat scale. List of capsaicinoids Footnotes References {{Reflist Lists of chemical compounds, Capsaicinoids Capsaicinoids, * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chemical Compound
A chemical compound is a chemical substance composed of many identical molecules (or molecular entities) containing atoms from more than one chemical element held together by chemical bonds. A molecule consisting of atoms of only one element is therefore not a compound. A compound can be transformed into a different substance by a chemical reaction, which may involve interactions with other substances. In this process, bonds between atoms may be broken or new bonds formed or both. There are four major types of compounds, distinguished by how the constituent atoms are bonded together. Molecular compounds are held together by covalent bonds; ionic compounds are held together by ionic bonds; intermetallic compounds are held together by metallic bonds; coordination complexes are held together by coordinate covalent bonds. Non-stoichiometric compounds form a disputed marginal case. A chemical formula specifies the number of atoms of each element in a compound molecule, usin ... [...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 In the culinary arts, a spice is any seed, fruit, root, Bark (botany), bark, or other plant substance in a form primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of pl ... References Capsaicinoids Acetamides {{Ether-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Capsinoids
Capsinoids are non-alkaloid substances naturally present in chili peppers. Although they are structurally similar to capsaicin, the substance that causes pungency in hot peppers, they largely lack that characteristic. Capsinoids have an estimated "hot taste threshold" which is about 1/1000 that of capsaicin. Capsinoids were not reported in the scientific literature until 1989,Yazawa S, et al., Content of capsaicinoids and capsaicinoid-like substances in fruit of pepper (''Capsicum annuum'' L.) hybrids made with “CH-19 Sweet as a parent. J Jpn Soc Hortic Sci58:601-607, 1989. when biologists first isolated them in a unique variety of chili peppers, CH-19 Sweet, which does not contain capsaicin. Capsinoids include capsiate, dihydrocapsiate, and nordihydrocapsiate.Kobata, K., Todo, T., Yazawa, S., Iwi, K. and Watabe, T. (1998) Novel capsaicinoid-like substances, capsiate and dihydrocapsiate, from the fruits of a nonpungent cultivar, CH-19 sweet, of pepper (Capsicum annuum L.). Journa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gingerol
Gingerol ( gingerol) is a phenolic phytochemical compound found in fresh ginger that activates heat receptors on the tongue. It is normally found as a pungent yellow oil in the ginger rhizome, but can also form a low-melting crystalline solid. This chemical compound is found in all members of the Zingiberaceae family and is high in concentrations in the grains of paradise as well as an African Ginger species. Cooking ginger transforms gingerol via a reverse aldol reaction into zingerone, which is less pungent and has a spicy-sweet aroma. When ginger is dried or mildly heated, gingerol undergoes a dehydration reaction forming shogaols, which are about twice as pungent as gingerol.NSF International ''Determination of Gingerols and Shogaols in Zingiber officinale rhizome and powdered extract by High-Performance Liquid Chromatography'' This explains why dried ginger is more pungent than fresh ginger. Ginger also contains gingerol, 0gingerol, and 2gingerol, collectively deem ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Piperine
Piperine, possibly along with its isomer chavicine, is the compound responsible for the pungency of black pepper and long pepper via activation of TRPV1. It has been used in some forms of traditional medicine. Preparation Extraction Due to its poor solubility in water, piperine is typically extracted from black pepper by using organic solvents like dichloromethane or ethanol. The amount of piperine varies from 1–2% in long pepper, to 5–10% in commercial white and black peppers. Piperine can also be prepared by treating the solvent-free residue from a concentrated alcoholic extract of black pepper with a solution of potassium hydroxide to remove resin (said to contain chavicine, an isomer of piperine). The solution is decanted from the insoluble residue and left to stand overnight in alcohol. During this period, the alkaloid slowly crystallizes from the solution. Chemical synthesis Piperine has been synthesized by the action of piperonoyl chloride on piperidine. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shogaol
Shogaols are pungent constituents of ginger similar in chemical structure to gingerol. The most common of the group is shogaol. Like zingerone, it is produced when ginger is dried or cooked. Moreover, shogaol (and gingerol) are converted to other constituents when heat is applied over time, which is why ginger loses its spiciness as it is cooked. The name ''shogaol'' is derived from the Japanese name for ginger (生姜、''shōga''). Shogaol is rated 160,000 SHU on the Scoville scale. When compared to other pungent compounds, shogaol is moderately more pungent than piperine, but 100 times less than capsaicin. Shogaols group Shogaol, shogaol, 0shogaol, and 2shogaol (all found in ginger) together constitute the group shogaols. There also exist in ginger cultivars methylated shogaols: methyl shogaol and methyl shogaol, respectively. Shogaols are artifacts formed during storage or through excess heat, probably created by a dehydration reaction of the gingerols. The ... [...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 In the culinary arts, a spice is any seed, fruit, root, Bark (botany), bark, or other plant substance in a form primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of pl ... References External links Molecule of the Month {{Transient recepto ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
