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!
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!