Capsaicin, the chemical that imparts the spicy-hot quality of chili peppers, is produced by the fruits of plants belonging to the Capsicum family.
CAS：5963-14-4
分子式：C10H20O2
分子量：172.3
纯度：98%
存储：Store at -20°C

Background:

Capsaicin, the chemical that imparts the spicy-hot quality of chili peppers, is produced by the fruits of plants belonging to the Capsicum family. 8-methyl Nonanoic acid is an immediate precursor of capsaicin as well as a by-product of capsaicin degradation. Addition of 5 mM of 8-methyl nonanoic acid significantly increases the yield of capsaicin in both immobilized and freely suspended cells of C. frutescens. Capsaicin has reported antimicrobial properties, however isocapric acid can act as a growth substrate in certain bacterial strains.