Capsaicin is a crystalline compound that is responsible for the pungent taste and spicy flavor of chili peppers. Capsaicin impurities refer to other compounds that may be present in capsaicin, either as natural constituents or as contaminants. These impurities can affect the quality and purity of capsaicin, and may also influence its pharmacological properties and safety. Therefore, it is important to identify and quantify capsaicin impurities, and to use analytical methods that can distinguish between capsaicin and its derivatives.
