Red pepper oil

Basic Information

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CAS Number

68991-42-4

Molecular Formula

C13H20O

Molecular Weight

192.3 g/mol

Chemical Classification

Basic Chemical Raw Materials Organic Chemicals Carboxylic Acids

Basic Chemical Raw Materials Organic Chemicals Aldehydes

Fine Chemicals Surfactants Anionic Surfactants

Basic Physical Properties

SMILES

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O=CC1CCC2CCCC(C)(C)C=2C1

InChI

1S/C13H20O/c1-13(2)7-3-4-11-6-5-10(9-14)8-12(11)13/h9-10H,3-8H2,1-2H3

InChIKey

AQJANVUPNABWRU-UHFFFAOYSA-N

LogP

3.4921000000000024

Topological Polar Surface Area

17.07 Å²

Hydrogen Bond Donor/Acceptor

0 / 1

Complexity

273

Synonyms & References

English

Red pepper oil
oils, red pepper, paprika
1,2,3,4,5,6,7,8-Octahydro-8,8-dimethyl-2-naphthaldehyde
1,2,3,4,5,6,7,8-OCTAHYDRO-8,8-DIMETHYL-2,NAPHTHALDEHYDE
Cyclomugual
2-Naphthalenecarboxaldehyde, 1,2,3,4,5,6,7,8-octahydro-8,8-dimethyl-
8,8-dimethyl-1,2,3,4,5,6,7,8-octahydronaphthalene-2-carbaldehyde
8,8-Dimethyl-1,2,3,4,5,6,7,8-octahydro-2-naphthalenecarboxaldehyde
8,8-dimethyl-2,3,4,5,6,7-hexahydro-1H-naphthalene-2-carbaldehyde
Q27269747
1,2,3,4,5,6,7,8-Octahydro-8,8-

FAQ

What are the physical and chemical properties of Red pepper oil (CAS: 68991-42-4)?

Red pepper oil (CAS: 68991-42-4) is a viscous liquid with a distinctive pungent odor. Its molecular weight is approximately 440.39 g/mol. It is poorly soluble in water but readily soluble in organic solvents like ethanol and ether. Chemically, it is highly reactive and can undergo various transformations, such as esterification and hydrolysis.

How is Red pepper oil (CAS: 68991-42-4) typically synthesized?

Red pepper oil (CAS: 68991-42-4) is synthesized through the extraction and chemical modification of capsaicinoids from red pepper. Commonly, this involves using a polar solvent like ethanol to extract capsaicin from dried red pepper. The extracted capsaicin is then converted to capsaicin methyl ester, which further undergoes esterification to form the oil.

What industries use Red pepper oil (CAS: 68991-42-4)?

Red pepper oil (CAS: 68991-42-4) is widely used in the food industry as a flavoring agent, in pharmaceuticals for its analgesic and anti-inflammatory properties, and in cosmetics for its skin conditioning benefits. It is also utilized in the production of topical creams and ointments.

What precautions should be taken when handling Red pepper oil (CAS: 68991-42-4)?

Handling Red pepper oil (CAS: 68991-42-4) requires caution due to its irritating and potentially sensitizing effects. Always use appropriate personal protective equipment (PPE) such as gloves, goggles, and a lab coat. Work in a well-ventilated area or fume hood to avoid inhaling fumes. Spills should be cleaned up with care, preferably using absorbent materials, and disposed of according to local regulations. Refer to the Safety Data Sheet (SDS) for detailed safety information.