Capsaicin in pepper ball is the main chemical component of pungent taste in pepper, which is mainly distributed in the inner surface of pepper seeds and fruits. Tresch was the first to isolate capsaicin from pepper fruit, and later called it capsaicin, capsaicin and so on. After that, it was found by NMR and other methods that capsaicin in pepper balls was composed of a series of capsaicin homologues or isomers. Now it is known that capsaicin in natural pepper balls is a mixed alkaloid, and the original spicy taste of pepper is the general name of capsaicin in various pepper balls, in which capsaicin accounts for 69%, dihydrocapsaicin accounts for 22%, dihydrocapsaicin accounts for 7% and homocapsaicin accounts for 1%. Capsaicin in pepper ball is an amide derivative of vanillin, and its chemical formula is C 18 H 27 NO 3, and its structure is: