Nordihydrocapsaicin

Nordihydrocapsaicin
Nordihydrocapsaicin
Heat	Above peak; (pure Nordihydrocapsaicin is highly toxic)
Scoville scale	9,100,000 SHU

Nordihydrocapsaicin
Names
	Preferred IUPAC name N-[(4-Hydroxy-3-methoxyphenyl)methyl]-7-methyloctanamide
	Other names N-Vanillyl-7-methyloctanamide; Vanillylamide of 7-methyloctanoic acid; NDHC
Identifiers
CAS Number	28789-35-7 ;
3D model (JSmol)	Interactive image;
ChemSpider	147689 ;
ECHA InfoCard	100.208.673
PubChem CID	168836;
UNII	RF657P8DA8 ;
CompTox Dashboard (EPA)	DTXSID3042217 ;
	InChI InChI=1S/C17H27NO3/c1-13(2)7-5-4-6-8-17(20)18-12-14-9-10-15(19)16(11-14)21-3/h9-11,13,19H,4-8,12H2,1-3H3,(H,18,20) Key: VQEONGKQWIFHMN-UHFFFAOYSA-N ; InChI=1/C17H27NO3/c1-13(2)7-5-4-6-8-17(20)18-12-14-9-10-15(19)16(11-14)21-3/h9-11,13,19H,4-8,12H2,1-3H3,(H,18,20) Key: VQEONGKQWIFHMN-UHFFFAOYAS;
	SMILES CC(C)CCCCCC(=O)NCC1=CC(=C(C=C1)O)OC;
Properties
Chemical formula	C17H27NO3
Molar mass	293.407 g·mol−1
Solubility in water	Negligible
Solubility	Soluble in DMSO, chloroform
Hazards
	GHS labelling:
Pictograms
Hazard statements	H300, H315, H319, H335
Precautionary statements	P264, P270, P280, P302+P352, P305+P351+P338, P321, P330, P362+P364, P405, P501
NFPA 704 (fire diamond)	4 0 0
	Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). verify (what is ?) Infobox references

Nordihydrocapsaicin is a capsaicinoid and analog and congener of capsaicin in chili peppers (Capsicum).

Quick Facts Names, Identifiers ...

Close

Quick Facts Heat, Scoville scale ...

Close

Like capsaicin, it is an irritant. Nordihydrocapsaicin accounts for about 7% of the total capsaicinoids mixture^[2] and has about half the pungency of capsaicin. Pure nordihydrocapsaicin is a lipophilic colorless odorless crystalline to waxy solid. On the Scoville scale it has 9,100,000 SHU (Scoville heat units),^[1] significantly higher than pepper spray.

[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. doi:10.1080/10408399109527536. PMID 2039598.
[2]
Bennett DJ, Kirby GW (1968). "Constitution and biosynthesis of capsaicin". J. Chem. Soc. C: 442. doi:10.1039/j39680000442.

This article about an organic compound is a stub. You can help Wikipedia by expanding it.

[Govindarajan_Sathyanarayana_1991-1] [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. doi:10.1080/10408399109527536. PMID 2039598.

[2] [2]
Bennett DJ, Kirby GW (1968). "Constitution and biosynthesis of capsaicin". J. Chem. Soc. C: 442. doi:10.1039/j39680000442.

[1]

[2]

Nordihydrocapsaicin

Wikiwand in your browser!

Wikiwand in your browser!

Properties

See also

References

Nordihydrocapsaicin
Heat	Above peak (pure Nordihydrocapsaicin is highly toxic)
Scoville scale	9,100,000^[1] SHU