Homodihydrocapsaicin is a
capsaicinoid and analog and
congener of
capsaicin in
chili peppers (Capsicum). Like capsaicin it is an
irritant. Homodihydrocapsaicin accounts for about 1% of the total capsaicinoids mixture[2] and has about half the pungency of capsaicin. Pure homodihydrocapsaicin is a
lipophilic colorless odorless crystalline to waxy compound. It produces "numbing burn" in the throat and is one of the most prolonged and difficult to rinse out. On the
Scoville scale it has 8,600,000 SHU (Scoville heat units).[1]
^
abGovindarajan, 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.
PMID2039598.
^Bennett DJ, Kirby GW (1968). "Constitution and biosynthesis of capsaicin". J. Chem. Soc. C: 442.
doi:
10.1039/j39680000442.
Homodihydrocapsaicin is a
capsaicinoid and analog and
congener of
capsaicin in
chili peppers (Capsicum). Like capsaicin it is an
irritant. Homodihydrocapsaicin accounts for about 1% of the total capsaicinoids mixture[2] and has about half the pungency of capsaicin. Pure homodihydrocapsaicin is a
lipophilic colorless odorless crystalline to waxy compound. It produces "numbing burn" in the throat and is one of the most prolonged and difficult to rinse out. On the
Scoville scale it has 8,600,000 SHU (Scoville heat units).[1]
^
abGovindarajan, 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.
PMID2039598.
^Bennett DJ, Kirby GW (1968). "Constitution and biosynthesis of capsaicin". J. Chem. Soc. C: 442.
doi:
10.1039/j39680000442.