An additive which contributes spiciness to foods. This compound is also often used as a regent in the preparation of its reduced alcohol, a compound commonly used in perfumery.
参考文献
PubChem文献
数据源提供
• Jang, Y., et al.: J. Agric. Food Chem., 53, 7892 (1999)
• Hardcastle, I., et al.: Biochem. Pharmacol., 57, 801 (1999)