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Capsaicin
Systematic name (E)-N- (4-hydroxy-
3-methoxybenzyl) -
8-methylnon-6-enamide
Molecular formula C18H27NO3
SMILES CC(C)/C=C/CCCCC(NCC1=CC
(OC)=C(O)C=C1)=O
CAS number *
Molecular mass 305.41 g/mol
Melting point 62 - 65 °C

The chemical compound capsaicin (8-methyl-N-vanillyl-6-nonenamide) is the active component of chili peppers, which are plants belonging to the genus Capsicum. It is an irritant for mammals including humans and produces a sensation of burning in the mouth. Capsaicin and several related compounds are called capsaicinoids and are produced as a secondary metabolite by chili peppers, probably as deterrents against herbivores. Birds are generally not sensitive to capsaicinoids; pet parrots often love to eat even the spiciest curry or hot pepper, as a snack. Pure capsaicin is a lipophilic colorless odorless crystalline to waxy compound.

Capsaicinoids


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