Monsereeunusorn, Y., S. Kongsamut, and P. Pezalla . Capsaicin, A Literature Survey. Szolcsanyi, J. and A. Jancso-Gabor . 1975. Sensory Effects of Capsaicin Congeners. Willoughby, J . 1994.
Flavor Can Be Painful.
Attuquayefio, V.K., and K.A. Buckle . Rapid Sample Preparation Method for HPLC Analysis of Capsaicinoids in Capsicum Fruits and Oleoresins. Thomas, B.V., A.A. Schreiber, and C.P. Weisskopf. Simple Method for Quantitation of Capsaicinoids in Peppers Using Capillary Gas Chromatography. In her method, she starts with about 100 g of fresh pine needles which she cuts up, then grinds up in 150 ml of hexane.