| FEMA | N/A |
| CAS | 7780-20-3 |
| EINECS | N/A |
| JECFA Food Flavoring | N/A |
| CoE Number | N/A |
| Organoleptic Notes |
|
| Odor | N/A |
| Flavor | N/A |
| Material Notes | more potent than vanilloid (capsaicin) at human trpv1; used to increase gastrointestinal assimilation of other agents. Constit. of pepper (Piper nigrum) and many other Piper spp. (Piperaceae). Used to impart pungent taste to brandy. Responsible for the hot taste of pepper. Flavour ingredient |