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Capsaicin (8-methyl-N-
vanillyl-6-nonenamide) (/kæpˈseɪ.ə.sɪn/,
rarely /kæpˈseɪsɪn/) is an
active component of
chili peppers,
which are
plants belonging...
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Vanillyl alcohol is
derived from vanillin. It is used to
flavor food.
Vanillyl alcohol can be
produced by
reducing vanillin with
sodium borohydride under...
- In
organic chemistry, the
vanillyl group (also
known as vanilloyl) is a
functional group.
Compounds containing a
vanillyl group are
called vanilloids...
-
Improved Procedure for
Synthesis of DL-4-Hydroxy-3-methoxymandelic Acid (DL-"
Vanillyl"-mandelic Acid, VMA)" (PDF).
Journal of
Research of the
National Bureau...
- capsaicinoid. It is an
amide of
pelargonic acid (n-nonanoic acid) and
vanillyl amine. It is
present in
chili peppers, but is
commonly manufactured synthetically...
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Vanillylamine is a
chemical compound that is an
intermediate in the
biosynthesis of capsaicin.
Vanillylamine is
produced from
vanillin by the
enzyme vanillin...
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characterize lignins. The
ratio of
syringyl lignol (S) to
vanillyl lignol (V) and
cinnamyl lignol (C) to
vanillyl lignol (V) is
variable based on
plant type and...
- In enzymology, a
vanillyl-alcohol
oxidase (EC 1.1.3.38) is an
enzyme that
catalyzes the
chemical reaction + O2 ⇌ {\displaystyle \rightleftharpoons } +...
- N-[(4-Hydroxy-3-methoxyphenyl)methyl]-7-methyloctanamide
Other names N-
Vanillyl-7-methyloctanamide;
Vanillylamide of 7-methyloctanoic acid; NDHC Identifiers...
- The
vanilloids are
compounds which possess a
vanillyl group. They
include vanillyl alcohol, vanillin,
vanillic acid, acetovanillon,
vanillylmandelic acid...
