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

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Chapter1: Chemical Foundations
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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 H3CO
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.
но
CH3
CH3
capsaicin
НО.
HO,
NH2
H,CO
H3CO
vanillin
vanillamine
Transcribed Image Text: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 H3CO 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. но CH3 CH3 capsaicin НО. HO, NH2 H,CO H3CO vanillin vanillamine
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