on 06-18-201409:10 AM - edited on 10-15-202109:56 AM by AnalyteGuru
Capsaicin, (trans 8-methyl-N-vanillyl-6-nonenamide), is a major pungent lipophilic alkaloid of Capsicum fruits (e.g., chili pepper and paprika). Capsaicin is used as a food additive in various spicy cuisines. The hotness of a pepper depends upon the amount of capsaicin (and related capsaicinoids – Figure 1) it contains. Capsaicin and dihydrocapsaicin comprise 80–90% of the total capsaicinoids found in peppers (typically 0.01–1% by weight) located mainly within the white ribs (palcenta) and seeds of the fruit.