Chemistry:Homocapsaicin
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| Names | |
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| IUPAC name
(6E)-N-(4-Hydroxy-3-methoxybenzyl)-8-methyldec-6-enamide
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| Other names
Homocapsaicin II, N-Vanillyl-8-methyldec-6-(E)-enamide, trans-N-Vanillyl-8-methyldec-6-enamide, N-(4-Hydroxy-3-methoxybenzyl)-8-methyldec-trans-6-enamide, Vanillylamide of 8-methyldec-trans-6-enoic acid, HC
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| Identifiers | |
3D model (JSmol)
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PubChem CID
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| Properties | |
| C19H29NO3 | |
| Molar mass | 319.43 g/mol |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). | |
 verify (what is   ?)
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| Infobox references | |
| Homocapsaicin | |
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| Heat | Above peak |
| Scoville scale | 8,600,000[1] SHU |
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[2] 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).[1] Homocapsaicin isolated from chili pepper has been found in two isomeric 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. Homocapsaicin (6-ene-8-methyl) is the more abundant isomer. Homocapsaicin with the double bond at the 7 position has never been found in nature, though its structure is widely reported on the Internet and in the scientific literature. Details of this misidentification have been published.[3]
See also
References
- ↑ 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.
- ↑ "Constitution and biosynthesis of capsaicin". J. Chem. Soc. C: 442. 1968. doi:10.1039/j39680000442.
- ↑ Thompson, Robert Q (2007). "Homocapsaicin: Nomenclature, indexing and identification". Flavour and Fragrance Journal 22 (4): 243–248. doi:10.1002/ffj.1814.
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