Nonivamide

Nonivamide, also known as N-vanillyl-nonanamide, is a capsaicinoid, a pungent amide structurally related to capsaicin. It is the amide formed from vanillyl alcohol and nonanoic acid, giving it a vanillyl group linked to a nine-carbon acyl chain. In nature, nonivamide occurs in trace amounts in some chili peppers, but most commercial material is produced synthetically for industrial use.

Nonivamide is a potent irritant and a selective agonist of the transient receptor potential vanilloid 1 (TRPV1) receptor on sensory neurons. Activation of TRPV1 produces the familiar burning sensation and heat. Repeated exposure can lead to desensitization of nociceptors, which underpins its use in topical analgesic preparations and other dermatological formulations. It may also be employed as a pungent flavoring agent or as a standard reference compound in capsaicinoid research.

Safety and regulation: Nonivamide should be handled with care; it can irritate skin, eyes, and mucous membranes. Ingestion or improper handling can cause irritation or injury. Regulatory status varies by country, with specific limits applied to consumer products containing capsaicinoids. As with related compounds, exposure should follow product labeling and safety guidelines.