In organic chemistry, vanillyl (also known as vanilloyl) is a functional group. Compounds containing a vanillyl group are called vanilloids, and include vanillin, vanillic acid, capsaicin and VMA.
A number of vanilloids, most notably capsaicin, bind to the Transient receptor potential vanilloid type 1 (TRPV1) receptor, an ion channel which naturally responds to noxious stimuli such as high temperatures and acidic pH.[1] This action is responsible for the burning sensation experienced after eating spicy peppers.
Outside of the food industry, vanilloids such as nonivamide are used commercially in pepper spray formulations.
Other vanilloids which act at TRPV1 include resiniferatoxin and olvanil.