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In the figure below, the structure on the left is vanillin and the structure on the right is capsaicin. Vanillin is probably the choice for most people, as it is one of the molecules that contributes to the flavor of vanilla—the most popular ice cream flavor in the world, and derived from the extract of the plant bearing the same name. The other structure is capsacin, the molecule responsible for the burning sensation found in chilli peppers, and would probably be better to put in your salsa then on your ice cream.  Interestingly, both vanillin and capsaicin have similar parts of their structures, and in fact the “vanillyl group” in capsaicin needs to be present in the molecule to generate the “heat.” The subtle differences in chemistry make a big difference in flavoring ice cream or salsa. 

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