Nordihydrocapsaicin
Nordihydrocapsaicin is a capsaicinoid and analog and congener of capsaicin in chili peppers (Capsicum).
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| Names | |
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| IUPAC name
N-(4-Hydroxy-3-methoxybenzyl)-7-methyloctanamide | |
| Other names
N-[(4-Hydroxy-3-methoxyphenyl)methyl]-7-methyloctanamide; N-Vanillyl-7-methyloctanamide; Vanillylamide of 7-methyloctanoic acid; NDHC | |
| Identifiers | |
3D model (JSmol) |
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| ChemSpider | |
| ECHA InfoCard | 100.208.673  |
PubChem CID |
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| UNII | |
CompTox Dashboard (EPA) |
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| Properties | |
| C17H27NO3 | |
| Molar mass | 293.407 g·mol−1 |
| Negligible | |
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 | |
| Nordihydrocapsaicin | |
|---|---|
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| Heat | Above peak |
| Scoville scale | 9,100,000[1] SHU |
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 compound. On the Scoville scale it has 9,100,000 SHU (Scoville heat units),[1] significantly higher than pepper spray.
See also
References
- 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.
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