Participates in the biosynthesis of capsaicinoids in pungent cultivars of Capsicum chinense (Ref.2, PubMed:31323150). Capsaicinoids, the alkaloids responsible for the heat or pungency of chili pepper, are synthesized from phenylpropanoid intermediates in the placental tissue of chili peper fruit (Probable). Can transfer an amine from vanillylamine to pyruvate forming vanillin and L-alanine (PubMed:24712445). Can use pyruvate or oxaloacetate, but not 2-oxoglutarate as amino group acceptors (PubMed:24712445). Is able to convert (S)-1-phenylethylamine into acetophenone in vitro (PubMed:24712445). L-alanine + vanillin = pyruvate + vanillylamine Optimum pH is 7.0-8.0. Expressed in placental tissue of immature fruit. Low pungency phenotype, characterized by low levels of capsaicinoids, and accumulation of high levels of capsinoids, which are non-pungent capsaicinoid analogs. Belongs to the class-III pyridoxal-phosphate-dependent aminotransferase family.