CAPSAICIN (8-METHYL-N-VANILLYL-6-TRANS-NONENAMIDE)

CAPSAICIN

PRODUCT IDENTIFICATION

CAS NO.

404-86-4

CAPSAICIN

EINECS NO. 206-969-8

FORMULA C₁₈H₂₇NO₃

MOL WT. 305.42

H.S. CODE

TOXICITY

SYNONYMS 8-Methyl-N-vanillyl-6-trans-nonenamide;

(E)-N-[(4-hydroxy-3-methoxyphenyl)methyl]-8-methyl-6-Nonenamide; Capsaicina; Capsaicine; 8-Methyl-N-vanillyl-6-trans-nonenamide; Isodecenoic acid vanillylamide; trans-8-Methyl-N-vanillyl-6-nonenamide; (E)-8-Methyl-N-vanillyl-6-nonenamide;

SMILES

CLASSIFICATION

PHYSICAL AND CHEMICAL PROPERTIES

PHYSICAL STATE white crystalline powder

MELTING POINT 60 - 65 C

BOILING POINT

SPECIFIC GRAVITY

SOLUBILITY IN WATER

VAPOR DENSITY

AUTOIGNITION

NFPA RATINGS

REFRACTIVE INDEX

FLASH POINT

STABILITY

Stable under ordinary conditions.

GENERAL DESCRIPTION & APPLICATIONS

Capsaicin is a compound that gives food the hot sensation. It is the most common of capsaicinoids, followed by dihydrocapsaicin, found in capsicum family of plants, which rises the heat of chillies. Other capsaicinoids present in the Capsicum fruit include nordihydro-, homo-, homodihydro-, nor-, and nornorcapsaicin. Capsaicin is the major flavouring compound, whereas capsanthin and capsorubin are major colouring compounds among variety of coloured compounds present in chile peppers. The chemical designation of capsaicin is N-vanillyl-8-methyl-6-(E)-noneamide. Capsaicin is a lipophilic white crystalline powder; melting point 60 - 65 C. Capsaicin, as a member of the vanilloids, desensitizes the sensory nerve endings giving a paradoxical antinociceptive effect. Capsaicin does not actually cause a chemical burning but a burning sensation . When nociceptors contact with capsaicin, the neuron is excited to sign the perception of pain, and there is a local release of inflammatory mediators. Capsaicin is used in food products to give strong spice or piquancy. It is used in cream as a paradoxical counterirritant and topical analgesic ingredient to relieve the pain of peripheral neuropathy. Capsaicin is also used to dispel insects and animals. It is used as pepper spray or tear gas similarly. Vanilloids are a group of compounds which are related to capsaicin structurally. It is known they demonstrate actions via the vanilloid receptor which is a subgroup of TRP (transient receptor potential) cation channels, very sensitive to temperature and hot spicy food and capsaicin.

Members of vanilloid include:

Product	CAS RN
N-Oleoyldopamine	105955-11-1
Ruthenium Red	11103-72-3
Arvanil	128007-31-8
Capsazepine	138977-28-3
Phorbol 12-phenylacetate 13-acetate 20-homovanillate	175796-50-6
Dihydrocapsaicin	19408-84-5
(all Z)-N-(4-Hydroxyphenyl)-5,8,11,14-eicosatetraenamide	198022-70-7
N-Arachidonoyldopamine	199875-69-9
N-Vanillylnonanamide	2444-46-4
(Z)-Capsaicin	25775-90-0
1-(2-Hydroxyphenyl)-4-(3-nitrophenyl)-1,2,3,6-tetrahydropyrimidine-2-one	36945-98-9
Isovelleral	37841-91-1
(E)-Capsaicin	404-86-4
Resiniferatoxin	57444-62-9
Olvanil	58493-49-5
Anandamide	94421-68-8
Iodoresiniferatoxin	n/a
6-Iodonordihydrocapsaicin	n/a
4'-Chloro-3-methoxycinnamanilide	n/a
6'-Iodoresiniferatoxin	n/a

SALES SPECIFICATION

CAPSAICIN

APPEARANCE

white crystalline powder

Capsaicin 95.0% min (or 55.0% min)

CAPSAICINOIDS

98.0% min

MELTING POINT

60 - 65 C

LOSS ON DRYING

1.0% max

RESIDUE ON IGNITION

1.0% max

HEAVY METALS

20ppm max

HABANERO PEPPER

CAPSICUM CONTENT

11 - 13%

PARTICLE SIZE

40 mesh

TRANSPORTATION

PACKING

HAZARD CLASS 6.1 (Packing Group: II)

UN NO. 2811

OTHER INFORMATION

Hazard Symbols: T, Risk Phrases: 25-37/38-41-42/43, Safety Phrases: 22-26-28-36/39-45
FEMA No. 3404

PRICES