Capsaicin

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Capsaicin (Wikipedia)
Capsaicin
Kapsaicyna.svg
Capsaicin-3D-vdW.png
Names
IUPAC name
(E)-N-[(4-Hydroxy-3-methoxyphenyl)methyl]-8-methylnon-6-enamide
Other names
8-Methyl-N-vanillyl-trans-6-nonenamide; trans-8-Methyl-N-vanillylnon-6-enamide; (E)-Capsaicin; Capsicine; Capsicin; CPS
Identifiers
404-86-4 YesY
ChEBI CHEBI:3374 YesY
ChEMBL ChEMBL294199 YesY
ChemSpider 1265957 YesY
EC Number 206-969-8
2486
Jmol 3D image Interactive graph
KEGG C06866 YesY
PubChem 1548943
UNII S07O44R1ZM YesY
Properties
C18H27NO3
Molar mass 305.42 g·mol−1
Appearance crystalline white powder
Odor highly volatile and pungent
Melting point 62 to 65 °C (144 to 149 °F; 335 to 338 K)
Boiling point 210 to 220 °C (410 to 428 °F; 483 to 493 K) 0.01 Torr
0.0013 g/100 mL
Solubility soluble in alcohol, ether, benzene
slightly soluble in CS2, HCl, petroleum
UV-vismax) 280 nm
Structure
monoclinic
Pharmacology
M02AB01 (WHO) N01BX04
Hazards
Main hazards Toxic (T)
Safety data sheet Capsaicin, Natural MSDS
R-phrases R24/25
S-phrases S26, S36/37/39, S45
NFPA 704
Flammability 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 codeNFPA 704 four-colored diamond
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Infobox references
Capsaicin
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Heat Above Peak (SR: 15,000,000-16,000,000)

Capsaicin (/kæpˈs.sɪn/ (INN); 8-methyl-N-vanillyl-6-nonenamide) is an 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 any tissue with which it comes into contact. Capsaicin and several related compounds are called capsaicinoids and are produced as secondary metabolites by chili peppers, probably as deterrents against certain mammals and fungi. Pure capsaicin is a volatile, hydrophobic, colorless, odorless, crystalline to waxy compound.

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