capscaisin

Full Material List
N-[(4-hydroxy-3-methoxyphenyl)methyl]nonanamide

Identifiers

FEMA 2787
CAS 2444-46-4
EINECS 219-484-1
Synonyms
  • pseudo capsaicin
  • capsaicin synthetic
  • capscaisin
  • capscaisin 10% vegetable oil
  • N-[(4- hydroxy-3-methoxy-phenyl)methyl]nonanamide
  • N-4- hydroxy-3-methoxybenzyl nonanamide
  • N-(4- hydroxy-3-methoxybenzyl)nonanamide
  • N-((4- hydroxy-3-methoxyphenyl)methyl) nonanamide
  • N-(( hydroxy-3-methoxyphenyl)methyl)4-nonanamide
  • N-((4- hydroxy-3-methoxyphenyl)methyl)nonanamide
  • N-[(4- hydroxy-3-methoxyphenyl)methyl]nonanamide
  • hydroxymethoxybenzyl pelargonamide
  • 8- methyl-N-vanillyl-trans-b-nonenamide
  • nonanamide, N-((4-hydroxy-3-methoxyphenyl)methyl)-
  • nonanamide, N-[ (4-hydroxy-3-methoxyphenyl)methyl]-
  • nonanamide, N-[(4-hydroxy-3-methoxyphenyl)methyl]-
  • nonanamide, N-vanillyl-
  • nonanoic acid 4-hydroxy-3-methoxy-benzylamide
  • nonanoic acid vanillylamide
  • nonanoyl 4-hydroxy-3-methoxy benzylamide
  • nonanoyl 4-hydroxy-3-methoxybenzyl amide
  • nonanoyl 4-hydroxy-3-methoxybenzylamide
  • N- nonanoyl vanillyl amide
  • N- nonanoyl vanillylamide congealed liquid
  • N- nonanoyl vanillylamide powder
  • nonivamide
  • nonivamide (non-kosher)
  • nonivamide 10 wt% solution in benzyl alcohol
  • nonoyl vanillylamide
  • nonylic acid vanillylamide
  • nonylvanylamide
  • pelargonic acid vanillyl amide
  • pelargonic acid vanillylamide
  • pelargonic acid, vanillylamide
  • pelargonyl vanillilamide
  • pelargonyl vanillyl amide
  • pelargonyl vanillylamide
  • vanillyl pelargonic amide
  • vanillyl-N-nonyl amide
  • vanillyl-N-nonylamide
  • N- vanillylnonamide
  • N- vanillylnonanamide
  • N- vanillylnonanoamide
  • N- vanillylpelargonamide
JECFA Food Flavoring 1599
JECFA Food Additive N/A
DG SANTE Food Flavourings 16.006 nonanoyl 4-hydroxy-3-methoxybenzylamide
DG SANTE Food Contact Materials N/A
FDA UNII S846B891OR
CoE Number 590
XlogP3-AA N/A
Molecular Weight 293.40679
Molecular Formula C17 H27 N O3

Organoleptic

Organoleptic Notes
  • 1. Flavor Type: pungent pungent spicy
  • Taste Description: pungent burning
  • Odor and/or flavor descriptions from others (if found).
Odor N/A
Flavor pungent
pungent, spicy,

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Properties

Food Chemicals Codex Listed No
Appearance white to pale brown crystalline powder (est)
Assay 96.00 to 100.00
Specific Gravity 0.94600 @ 20.00 °C.
Lbs/Gal (est) N/A
Refractive Index 1.45200 @ 20.00 °C.
Melting Point 124.00 to 128.00 °C. @ 760.00 mm Hg
Boiling Point 492.00 to 493.00 °C. @ 760.00 mm Hg (est)
Flash Point 485.00 °F. TCC ( 251.80 °C. ) (est)
Acid Value 1.00 max. KOH/g
Vapor Pressure N/A
Vapor Density N/A
logP (o/w) 3.202 (est)
Soluble In
  • alcohol
  • dipropylene glycol
  • water, slightly
  • water, 7.716 mg/L @ 25 °C (est)
Occurrence
  • cayenne fruit
  • chili pepper
  • pepper bell pepper fruit
  • pepper bell pepper sap