Capsaicin itself is essentially odorless as a pure crystalline compound but produces an intense burning, pungent sensation on mucous membranes. In perfumery contexts it is used more for its trigeminal heat effect than any true aromatic character, lending a sharp, chili-like warmth when perceptible.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 237.
Monoclinic, rectangular crystal scales or plates.
Insoluble in water at room temperature; slightly soluble in warm water. Soluble in alcohol and oils.
Peculiar mild, warm-herbaceous odor, overall weak.
Burning-pungent taste at 10 ppm with perceptible pungency down to 0.09 ppm (subjective evaluation).
Used extensively in spice blends to increase pungency of the blend or its components (Ginger, etc.). In Pepper blends, meat sauces, pickle flavors, Ginger ale soft drink flavor (in certain countries an excessive pungency is requested), etc.
Synthesized from Vanillylamine and iso-Decenylchloride.