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Record Information
Version5.0
StatusExpected but not Quantified
Creation Date2012-09-11 21:27:35 UTC
Update Date2022-03-07 02:54:52 UTC
HMDB IDHMDB0036327
Secondary Accession Numbers
  • HMDB36327
Metabolite Identification
Common NameNorcapsaicin
DescriptionNorcapsaicin belongs to the class of organic compounds known as methoxyphenols. Methoxyphenols are compounds containing a methoxy group attached to the benzene ring of a phenol moiety. Norcapsaicin has been detected, but not quantified in, several different foods, such as yellow bell peppers (Capsicum annuum), orange bell peppers (Capsicum annuum), red bell peppers (Capsicum annuum), herbs and spices, and italian sweet red peppers (Capsicum annuum). This could make norcapsaicin a potential biomarker for the consumption of these foods. Based on a literature review very few articles have been published on Norcapsaicin.
Structure
Thumb
Synonyms
ValueSource
7-Methyl-N-vanillyl-5-octenamideHMDB
N-[(4-Hydroxy-3-methoxyphenyl)methyl]-7-methyl-5-octenamide, 9ciHMDB
(5E)-N-[(4-Hydroxy-3-methoxyphenyl)methyl]-7-methyloct-5-enimidateGenerator
Chemical FormulaC17H25NO3
Average Molecular Weight291.3853
Monoisotopic Molecular Weight291.183443671
IUPAC Name(5E)-N-[(4-hydroxy-3-methoxyphenyl)methyl]-7-methyloct-5-enamide
Traditional Name(5E)-N-[(4-hydroxy-3-methoxyphenyl)methyl]-7-methyloct-5-enamide
CAS Registry Number61229-08-1
SMILES
COC1=CC(CNC(=O)CCC\C=C\C(C)C)=CC=C1O
InChI Identifier
InChI=1S/C17H25NO3/c1-13(2)7-5-4-6-8-17(20)18-12-14-9-10-15(19)16(11-14)21-3/h5,7,9-11,13,19H,4,6,8,12H2,1-3H3,(H,18,20)/b7-5+
InChI KeyUTNZMGHHFHHIAY-FNORWQNLSA-N
Chemical Taxonomy
Description Belongs to the class of organic compounds known as methoxyphenols. Methoxyphenols are compounds containing a methoxy group attached to the benzene ring of a phenol moiety.
KingdomOrganic compounds
Super ClassBenzenoids
ClassPhenols
Sub ClassMethoxyphenols
Direct ParentMethoxyphenols
Alternative Parents
Substituents
  • Methoxyphenol
  • Phenoxy compound
  • Anisole
  • Methoxybenzene
  • Phenol ether
  • Alkyl aryl ether
  • 1-hydroxy-2-unsubstituted benzenoid
  • Monocyclic benzene moiety
  • Fatty acyl
  • Fatty amide
  • N-acyl-amine
  • Carboxamide group
  • Secondary carboxylic acid amide
  • Carboxylic acid derivative
  • Ether
  • Organic nitrogen compound
  • Organonitrogen compound
  • Organooxygen compound
  • Hydrocarbon derivative
  • Organic oxide
  • Carbonyl group
  • Organopnictogen compound
  • Organic oxygen compound
  • Aromatic homomonocyclic compound
Molecular FrameworkAromatic homomonocyclic compounds
External DescriptorsNot Available
Ontology
Physiological effectNot Available
Disposition
Process
Role
Physical Properties
StateSolid
Experimental Molecular Properties
PropertyValueReference
Melting Point42.5 - 44 °CNot Available
Boiling PointNot AvailableNot Available
Water Solubility13.98 mg/L @ 25 °C (est)The Good Scents Company Information System
LogPNot AvailableNot Available
Experimental Chromatographic PropertiesNot Available
Predicted Molecular Properties
Predicted Chromatographic Properties
Spectra
Biological Properties
Cellular Locations
  • Extracellular
  • Membrane
Biospecimen LocationsNot Available
Tissue LocationsNot Available
Pathways
Normal Concentrations
Not Available
Abnormal Concentrations
Not Available
Associated Disorders and Diseases
Disease ReferencesNone
Associated OMIM IDsNone
DrugBank IDNot Available
Phenol Explorer Compound IDNot Available
FooDB IDFDB015198
KNApSAcK IDC00057468
Chemspider ID4946647
KEGG Compound IDNot Available
BioCyc IDNot Available
BiGG IDNot Available
Wikipedia LinkNot Available
METLIN IDNot Available
PubChem Compound6442577
PDB IDNot Available
ChEBI ID174089
Food Biomarker OntologyNot Available
VMH IDNot Available
MarkerDB IDNot Available
Good Scents IDrw1854621
References
Synthesis ReferenceNot Available
Material Safety Data Sheet (MSDS)Not Available
General References
  1. (). Yannai, Shmuel. (2004) Dictionary of food compounds with CD-ROM: Additives, flavors, and ingredients. Boca Raton: Chapman & Hall/CRC.. .