US EPA

7439627 

Journal Article 

Capsaicinoids – Properties and Mechanisms of Pro-health Action 

Werner, J; , 

2021 

193-225 

10.1007/978-3-030-61879-7_8 

http://link.springer.com/10.1007/978-3-030-61879-7_8
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Chili peppers (Capsicum) are among the most popular spice with culinary qualities because of the pungent taste of the fruit. From more than 30 varieties of the Capsicum genus, only 5 of them are domesticated: Capsicum pubescens, Capsicum baccatum, Capsicum annuum, Capsicum chinense, and Capsicum frutescens. The compounds which give a spicy taste in Capsicum fruit are capsaicinoids, which mainly include capsaicin (69%), dihydrocapsaicin (22%), as well as nordihydrocapsaicin (7%), homocapsaicin (1%), and homodihydrocapsaicin (1%). There is a direct correlation between the total content of capsaicinoids and Capsicum fruits pungency, and this pungency is measured in Scoville Heat Units (SHU). For example, a popular variety of Jalapeño measures from 2500 to 8000 SHU, while the value for pure capsaicin is equal to 16,000,000 SHU.