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are all capsaicinoids edible?

S

swede

I was reading some chemical documents about capsaicinoids and saw that there are two different (but very similar) ones

Capsaicin C18H27NO3
N-Vanillylnonanamide C17H27NO3

Anyone know if that second version (C17H27NO3) is edible? Are all capsaicinoids edible? Do they differ in taste and/or the effect?



edit: the chemical name for C17H27NO3 is possibly (4 - ethoxyphenyl)aminoformic acid octyl ester. :? that is the name of c17h27n3o, which is written as C17H27NO3 in one document.
Maybe I should make a test-batch and see how it tastes! :) 😉
 
Ugh. Man I saw this question early this morning, and really wanted to answer it, but the over-indulgence of Dunwiddy last night is blocking my intelligence receptors :) . Perhaps a latent response is in order. Better yet, let's just say capsaicin, in all of its glorious forms is edible, but beware the synthetics and supposed analogs. There, that wasn't so bad. Now, where's my aspirin?
 
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