http://en.wikipedia.org/wiki/Capsaicin
Our tongue is made up of a series of sensors. These respond to different taste sensations, such as sweet, sour, salt... Well, certain foods have chemicals which cause an over stimulation of a certain group of these sensors. Every one has a different level or trigger point, some chiefs are very sensitive to the smallest variation in taste.
The reason certain foods are spicy is mainly do to a molecule called capsaicin.
Capsaicin ( 8-methyl-N-vanillyl-6-nonenamide ) is the main compound in chile peppers that give them their spice and is found in many hot sauces as well. It is an irritant for mammals, including humans, and produces a sensation of burning in any tissue with which it comes into contact.
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