Homodihydrocapsaicin

0Homodihydrocapsaicin is a capsaicinoid and analog and congener of capsaicin in chili peppers (plants from the genus Capsicum). This compound is found in smaller amounts than capsaicin and dihydrocapsaicin, the two most abundant capsaicinoids.

Chemistry[edit]

Homodihydrocapsaicin, like other capsaicinoids, is a vanilloid. It is a hydrophobic, colorless, odorless, and crystalline-to-waxy compound. Its chemical formula is C18H29NO3, and its molecular weight is 307.43 g/mol. Homodihydrocapsaicin has a similar structure to capsaicin, but with a slightly different side chain.

Biosynthesis[edit]

Homodihydrocapsaicin is biosynthesized in the chili pepper's placental tissue (which holds the seeds), through the condensation of vanillylamine and 8-methyl-6-nonenoyl-CoA. This process is facilitated by the enzyme capsaicin synthase.

Scoville scale[edit]

On the Scoville scale, which measures the pungency (spicy heat) of chili peppers and other spicy foods, homodihydrocapsaicin has a rating of about 8,600,000 Scoville heat units (SHU). This makes it slightly less pungent than capsaicin, but still significantly hotter than most chili peppers.

Uses[edit]

Homodihydrocapsaicin is used in the food industry as a spice and flavor enhancer. It is also used in the pharmaceutical industry for its analgesic properties, as it can activate the TRPV1 receptor, which is involved in pain and heat perception.

Safety[edit]

Like other capsaicinoids, homodihydrocapsaicin can cause a burning sensation when it comes into contact with mucous membranes. It can also cause skin irritation, eye irritation, and respiratory irritation if inhaled.