Dihydrocapsaicin

Dihydrocapsaicin is a capsaicinoid and analog and congener of capsaicin in chili peppers (Capsicum).

Like capsaicin, it is an irritant.

It accounts for about 22% of the total capsaicinoid mixture[2] and has the same pungency as capsaicin.

[1] Pure dihydrocapsaicin is a lipophilic colorless odorless crystalline to waxy compound.

It is soluble in dimethyl sulfoxide and 100% ethanol.

NFPA 704 four-colored diamond Health 2: Intense or continued but not chronic exposure could cause temporary incapacitation or possible residual injury. E.g. chloroform Flammability 1: Must be pre-heated before ignition can occur. Flash point over 93 °C (200 °F). E.g. canola oil Instability 0: Normally stable, even under fire exposure conditions, and is not reactive with water. E.g. liquid nitrogen Special hazards (white): no code
MS/MS spectra of standard dihydrocapsaicin (A) and from sample extract (B). Sample B confirms the compound was found in prehispanic pottery from Mexico. See here for details doi:10.1371/journal.pone.0079013.g005