Dihydrocapsaicin Explained

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. 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

External links

• Molecule of the Month
• Safety MSDS data

Notes and References

1. 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 . 10.1080/10408399109527536 . 2039598.
2. Bennett DJ, Kirby GW . 1968 . Constitution and biosynthesis of capsaicin. J. Chem. Soc. C . 442 . 10.1039/j39680000442 .