By Corinna Wu
A derivative of capsaicin, the compound that gives chili peppers their fiery flavor, could soon find its way into products as diverse as marine paint, veterinary sutures, and fiber-optic cables. This month, scientists at the Burlington Bio-Medical and Scientific Corp. in Farmingdale, N.Y., announced that they have developed a way to make large quantities of denatonium capsaicinate.
In addition to being painfully spicy, denatonium capsaicinate tastes intensely bitter, says Melvin Blum, director of research and development at Burlington. Scientists are therefore targeting the compound for applications as an animal deterrent.