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QTL analysis for capsaicinoid content in Capsicum
Theoretical and Applied Genetics, 2006Pungency or "heat" found in Capsicum fruit results from the biosynthesis and accumulation of alkaloid compounds known as capsaicinoids in the dissepiment, placental tissue adjacent to the seeds. Pepper cultivars differ with respect to their level of pungency because of quantitative and qualitative variation in capsaicinoid content.
Arnon, Ben-Chaim +6 more
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Capsaicinoids: their separation, synthesis, and mutagenicity
The Journal of Organic Chemistry, 1988Synthese de la capsaicine et des hydroxy-4 methoxy-3 benzylamides des acides methyl-9 caprique, methyl-8 pelargonique, methyl-7 caprylique, methyl-6 heptene-4oique, methyl-7 octene-5oique et methyl-9 decene ...
Peter M. Gannett +5 more
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Capsaicinoids: The Origin of Pungency
2022Capsaicinoids are the main metabolites produced by the Capsicum genus. This alkaloid-like class of chemicals is responsible for the characteristic pungency of chilli peppers. Found exclusively within the Capsicum genus, the capsaicinoid content varies among species and cultivars.
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Sensory Properties of Naturally Occurring Capsaicinoids
Journal of Food Science, 1988ABSTRACT Sensory evaluation of isolated natural capsaicinoids showed that there was a significant linear relationship between pungency and concentration. Detection thresholds were evaluated using an ASTM method.
ANNA M. KRAJEWSKA, JOHN J. POWERS
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Simultaneous Control of Capsaicinoids Release from Polymeric Nanocapsules
Journal of Nanoscience and Nanotechnology, 2011The nanoencapsulation of capsaicinoids (capsaicin and dihydrocapsaicin) was proposed in this work as a strategy to control their release due to the reservoir characteristics of the nanocapsules. This reservoir property could prolong the topical analgesic effect and reduce the burning sensation and skin irritation caused by the capsaicinoids.
Renata V, Contri +4 more
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The Identification of Capsaicinoids in Tear-Gas Spray
Journal of Forensic Sciences, 1982Abstract “Natural” capsaicin has been identified in “Halt!” sprays by thin-layer chromatography (TLC), high performance liquid chromatography (HPLC), infrared spectrophotometry (IR), and gas chromatography/mass spectrometry (GC/MS). Individual capsaicinoids have been identified as capsaicin, dihydrocapsaicin, and nordihydrocapsaicin. The
T, Fung, W, Jeffery, A D, Beveridge
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Capsaicinoide und Cayennepfeffer-Extrakte
Der Hautarzt, 2018Stefanie Melhorn, Petra Staubach
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