1028 Wisconsin Academy of Sciences, Arts, and Letters. 
Fatty Acids. 6 The free fatty acids present have been iden¬ 
tified as oleic, palmitic and stearic, palmitic acid predominating 
in the fruits of Capsicum annum. The proportions of these 
acids as they occur in the fruit of Capsicum fastigiatum or C. 
fructescens have apparently not been determined to date. 
Volatile Oil. The presence of a volatile oil was first noted in 
the fruits of Capsicum annum by Taylor. 7 Pabst isolated a 
small amount of a volatile liquid having the odor of parsley 
from the same. Inasmuch as the oleoresin, when prepared 
from Capsicum fructescens has a distinct odor, it is quite prob¬ 
able that a similar volatile oil is also present in the fruit of 
this variety. 
Capsaicin 9 Capsaicin is the sharp tasting constituent of the 
fruits of the various varieties of red pepper. It crystallizes 
from petroleum ether in colorless plates melting at 60.5°C 
(Morbitz), 63 to 63.5°C (Micko), 64.5°C (Nelson). 10 The sub¬ 
stance is stated to be soluble in water (1:30,000), petroleum 
ether (1:3,633), ether, alcohol, carbon disulphide and chloro¬ 
form. According to Morbitz, its composition is represented 
by the formula C 35 H 54 N 3 0 4 . Micko 11 does not agree with the 
latter and has proposed the formula ,CH 3 O.C 17 H 24 NO.OH, as 
also representing the structure in part. 
Capsaicin is stated by Morbitz to be present in the fruit of 
Capsicum fastigiatum to the extent of 0.05 to 0.07 per cent. 
0 Buchheim, Pabst, von Bitto, l. c. 
7 1. c. 
9 The term capsicin was first used to designate the sharp tasting principle 
principle in red peppers. Bucholz, Taschenb. f. Scheidkuenst. u. Apoth. 
(1816), 37, p. 1; Landerer, Vierteljahresschr. f. prakt. Pharm. (1854), 3, 
p. 34. The name was also applied to the ethereal extract of capsicum as 
marketed by Merck and Co. See note by Buchheim, Vierteljahrschr. f. prakt. 
Pharm. (1873), 22, p. 507. Later it was used to indicate a coniine-like 
alkaloid isolated from the fruit of Capsicum fastigiatum by Thresh. Pharm. 
Journ. (1876), 35, p. 941. 
In 1873, Buchheim gave the name Capsicol to a dark red oily liquid (our 
present oleoresin) which he considered to be the pungent principle. 
Capsaicin is the term which was Introduced by Thresh to denote the sharp 
tasting substance isolated by him from the fruits of Capsicum fastigiatum. 
Pharm. Journ. (1876), 36, p. 21. It is the name now generally employed to 
indicate this substance, although, Morbitz ( l . c.) subsequently proposed the 
name Capsicutin. 
A more recent investigator, Gabriel de la Puerta, has given the name 
“capsic acid” to the irritant principle isolated from pimenta. Ann. de la 
Soc. Espanola de fis. y. quim. (1905), No. 23; Am. Drugg. & Pharm. Rec. 
(1906), 48, p. 40. 
10 Chem. News (1911, 103, p. 111. 
11 Chem. Centralbl. (1899), 70, p. 293. 
