8023-77-6

Basic information

• Product Name: Capsicum oleoresin
• Synonyms: N-(4-Benzyloxytrityl)-N'-(2-nitrobenzenesulfonyl)-1,2-diaminoethane Resin cross-linked with 1% DVB (200-400mesh) (0.9-1.1mmol/g);N-(4-Benzyloxytrityl)-N'-(2-nitrobenzenesulfonyl)-1,3-diaminopropane Resin cross-linked with 1% DVB (200-400mesh) (0.9-1.1mmol/g);N-(4-Benzyloxytrityl)-N'-(2-nitrobenzenesulfonyl)-1,4-diaminobutane Resin cross-linked with 1% DVB (200-400mesh) (0.9-1.1mmol/g);2-Chlorotrityl Chloride Resin cross-linked with 1% DVB (200-400mesh) (1.0-1.8mmol/g);Trityl Chloride Resin cross-linked with 1% DVB (200-400mesh) (1.0-1.8mmol/g);CAPSICUM OLEORESIN 1,000,000 SCOVILLE UNITS;CAPSICUM OLEORESIN 2,000,000 SCOVILLE UNITS;CAPSICUM OLEORESIN 500,000 SCOVILLE UNITS
• CAS NO: 8023-77-6
• Molecular Formula: W-99
• Molecular Weight: 0
• Product Categories: Resins;Synthetic Organic Chemistry;Natural Plant Extract;Combinatorial Chemistry;Polymer-Supported Reagents
• Mol File: 8023-77-6.mol

Chemical Properties

• Appearance: /
• CAS DataBase Reference: Capsicum oleoresin(CAS DataBase Reference)
• NIST Chemistry Reference: Capsicum oleoresin(8023-77-6)
• EPA Substance Registry System: Capsicum oleoresin(8023-77-6)

Safety Data

• Hazardous Substances Data: 8023-77-6(Hazardous Substances Data)

Usage

Chemical Properties

Different sources of media describe the Chemical Properties of 8023-77-6 differently. You can refer to the following data:
1. Capsicum oleoresin is a prepared oleoresin extract that consists of resinous matter and a liquid phase, which is not volatile with steam. Oleoresin is obtained by solvent extraction of the dried ripe fruit of C. frutescens L. or C. annuum L. var. conoides Irish with subsequent removal of the solvent. It has a characteristic odor and an extremely strong bite.
2. Under the name of capsicum, the fruits of various species of the family Solanaceae are used extensively as pungent food additives. Commercially, the fruits of Capsicum annuum and its varieties are known under the names of Spanish pepper, poivrons and paprika. The fruits of C. frutescens are known as chiles, although the term chiles may be used to indicate any variety of capsicum. The orange-red powder of the fruits from which the most pungent parts are removed is known as rosenpaprika. In the United States, this is simply paprika. It is recognized that approximately five species and their hybrids contribute to all sources of “peppers.” The fruits are the part used. Capsicum is mild to highly pungent. Capsicum was first described in the late 1400s by a physician who accompanied Columbus to the West Indies.

Physical properties

It is a clear-red, light-amber or a dark-red viscous liquid.

Occurrence

Capsicum is found in tropical areas of the Americas.

Uses

Carminative; counterirritant (external).

Taste threshold values

The characteristic flavor of capsaicin can be detected in concentrations as low as 1 part in 11 million in aqueous solutions.

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