Chemistry:Dihydrocapsaicin

From HandWiki
Dihydrocapsaicin
Names
Preferred IUPAC name
N-[(4-Hydroxy-3-methoxyphenyl)methyl]-8-methylnonanamide
Other names
Dihydrocapsaicin, 6,7-Dihydrocapsaicin, 8-Methyl-N-vanillylnonanamide, Vanillylamide of 8-methylnonanoic acid, DHC, CCRIS 1589
Identifiers
3D model (JSmol)
2815150
ChEBI
ChEMBL
ChemSpider
EC Number
  • 606-308-7
KEGG
RTECS number
  • RA5998000
UNII
Properties
C18H29NO3
Molar mass 307.43 g/mol
Appearance White to off-white solid
Sparingly soluble
Hazards
GHS pictograms GHS06: Toxic
GHS Signal word Danger
H301, H315, H319, H335
P261, P264, P270, P271, P280, P301+310, P302+352, P304+340, P305+351+338, P312, P321, P330, P332+313, P337+313, P362, P403+233, P405, P501
NFPA 704 (fire diamond)
NFPA 704 four-colored diamondFlammability code 1: Must be pre-heated before ignition can occur. Flash point over 93 °C (200 °F). E.g. canola oilHealth code 2: Intense or continued but not chronic exposure could cause temporary incapacitation or possible residual injury. E.g. chloroformReactivity code 0: Normally stable, even under fire exposure conditions, and is not reactive with water. E.g. liquid nitrogenSpecial hazards (white): no code
1
2
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 ☑Y☒N ?)
Infobox references
Tracking categories (test):
Dihydrocapsaicin
HeatAbove peak
(pure Dihydrocapsaicin is toxic)
Scoville scale16,000,000[1] 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. It accounts for about 22% of the total capsaicinoid mixture[2] and has the same pungency as capsaicin.[1] Pure dihydrocapsaicin is a lipophilic colorless odorless crystalline to waxy compound. It is soluble in dimethyl sulfoxide and 100% ethanol.

See also

References

  1. ↑ 1.0 1.1 "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. 1991. doi:10.1080/10408399109527536. PMID 2039598. 
  2. ↑ "Constitution and biosynthesis of capsaicin". J. Chem. Soc. C: 442. 1968. doi:10.1039/j39680000442. 



Retrieved from "https://handwiki.org/wiki/index.php?title=Chemistry:Dihydrocapsaicin&oldid=825436"