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Capsaicin, die schärfste bekannte Verbindung, ist ein nichtbasisches Alkaloid aus Paprika‐Arten wie Chili. Es steht mit 16 Millionen Einheiten am oberen Ende der Scoville‐Schärfe‐Skala, die in dieser Zeitschrift schon 2010 diskutiert wurde. Nach den botanischen und kulinarischen Aspekten folgt nun die komplexchemisch interessante Vorschrift zur Trennung der beiden Hauptcapsaicinoide Capsaicin und...
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