Question 1. The compound capsaicin is the flavor component that gives "heat" to hot peppers. One step in the biosynthesis of capsaicin is the conversion of vanillin H,Co to vanillamine through the action of the aminotransferase enzyme. Organic chemists also have non-enzymatic ways to carry out this type of transformation. If you wanted to convert vanillin to vanillamine, how would you do it? Feel free to review Chapter 16. HO, CH3 `CH3 capsaicin НО HO. NH2 H3CO H3CO vanillin vanillamine

Question 1. The compound capsaicin is the flavor component that gives "heat" to hot peppers. One step in the biosynthesis of capsaicin is the conversion of vanillin H,Co to vanillamine through the action of the aminotransferase enzyme. Organic chemists also have non-enzymatic ways to carry out this type of transformation. If you wanted to convert vanillin to vanillamine, how would you do it? Feel free to review Chapter 16. HO, CH3 `CH3 capsaicin НО HO. NH2 H3CO H3CO vanillin vanillamine

Organic Chemistry

8th Edition

ISBN:9781305580350

Author:William H. Brown, Brent L. Iverson, Eric Anslyn, Christopher S. Foote

Publisher:William H. Brown, Brent L. Iverson, Eric Anslyn, Christopher S. Foote

Chapter18: Functional Derivatives Of Carboxylic Acids

Section: Chapter Questions

Problem 18.69P

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