Capsaicin is a chemical irritant that produces a burning sensation when it comes into contact with human tissues, particularly mucous membranes like those in the mouth. The concentration of capsaicinoids determines the heat level of a chili pepper, measured using the Scoville scale.
Pungency in chillies is due to the presence of
Asked in UPPCS Prelims 2016 · Topic: Food Preservation, Nutrition, Medicine, etc. (Food Additives: Artificial Sweeteners, Antioxidants, Emulsifiers, Flavoring Agents (Chemical perspective))
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