FlavScents AInsights Entry for Capsaicin (CAS: 2444-46-4)

1. Identity & Chemical Information

Capsaicin is a well-known compound primarily responsible for the pungency of chili peppers. Its IUPAC name is (E)-N-(4-Hydroxy-3-methoxybenzyl)-8-methylnon-6-enamide. The CAS number for capsaicin is 2444-46-4. It is also identified by the FEMA number 2238. The molecular formula of capsaicin is C18H27NO3, with a molecular weight of 305.41 g/mol. Capsaicin contains functional groups such as an amide linkage and a phenolic hydroxyl group, which contribute to its characteristic pungent odor and burning sensation.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Capsaicin is primarily recognized for its intense pungency, which is perceived as a burning sensation rather than a traditional odor or flavor. This sensation is due to its interaction with the TRPV1 receptor in sensory neurons. The intensity of capsaicin's pungency can vary significantly depending on concentration, with even minute amounts producing a strong effect. Capsaicin does not have a significant odor or flavor profile beyond its heat, making it a unique impact note in flavor systems.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Capsaicin naturally occurs in the fruit of plants from the genus Capsicum, such as chili peppers. It is biosynthesized in the placental tissues of the peppers through the phenylpropanoid pathway, involving the condensation of vanillylamine and an acyl-CoA. Capsaicin's presence in chili peppers qualifies it for "natural flavor" designation in certain regulatory contexts, depending on extraction and processing methods.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Capsaicin is used in flavor systems primarily to impart heat and pungency, often in savory applications such as sauces, snacks, and condiments. Typical use levels in food range from 0.1 to 10 ppm, depending on the desired intensity of heat. Capsaicin is stable under heat and acidic conditions, making it suitable for a variety of culinary applications. However, its high potency requires careful handling to avoid overpowering the flavor profile.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrances, capsaicin is less commonly used due to its pungency. However, it can be employed in trace amounts to add a warm, spicy note to certain compositions, particularly in oriental or spicy fragrance families. Its volatility is low, contributing primarily to the base note of a fragrance. Capsaicin's role in fragrances is typically as a modifier or to add realism to spicy accords.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, capsaicin is recognized as GRAS (Generally Recognized As Safe) for use in food by FEMA. In the European Union, it is regulated under Regulation (EC) No 1334/2008, with specific use levels and conditions. The UK follows similar regulations post-Brexit. In Asia, regulations vary, with Japan and China having specific guidelines for its use in food products. In Latin America, countries like Brazil have their own regulatory frameworks, often aligning with international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Capsaicin's safety profile is well-documented, with oral exposure being the primary concern in flavor applications. The ADI (Acceptable Daily Intake) is not explicitly defined, but typical dietary exposure is considered safe. Dermal exposure can cause irritation and sensitization, relevant for fragrance applications, and is addressed by IFRA guidelines. Inhalation exposure is generally minimal but can be a concern in occupational settings where capsaicin is handled in large quantities.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Capsaicin is valued for its ability to impart heat without altering the underlying flavor profile. It synergizes well with other spices and can enhance the perception of warmth in both food and fragrance formulations. Common pitfalls include overuse, leading to an overpowering heat that can mask other flavors. It is often under-used in fragrance due to its potent nature, but when used judiciously, it can add depth and complexity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on capsaicin is well-established, with extensive research supporting its sensory and safety profiles. Industry practices are well-documented, though specific use levels can vary based on regional regulations and product types. Some data gaps exist in the precise quantification of sensory thresholds, but these are generally addressed through industry experience and best practices.

Citation hooks: FlavScents

QA Check

• All required sections 1–9 are present
• "Citation hooks:" line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-06-08 15:01:19 GMT (p2)