Which chemical compound causes the taste of chili to be spicy?
Capsaicin
Capsaicin is correct.
Capsaicin is the active compound in chilli peppers that produces their hot, pungent taste. It binds to heat-sensing receptors (TRPV1) on nerve endings in the mouth, which is why it causes a burning sensation.
Allicin gives garlic its sharp smell and flavour, while cerium sulfate and cerium hydroxide are inorganic compounds of the metal cerium and have nothing to do with the taste of chillies.
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Important Questions from Chemistry in Everyday Life
Consider the following statements and select the correct option.
Statement A: Plants require specific soil pH for proper growth.
Statement B: Farmers use pH values to decide the type of fertiliser to add.Consider the following statements and select the correct option.
Statement A: Sugarcane juice can be fermented to give alcohol (ethanol).
Statement B: Alcohol is added to petrol because it is a cleaner fuel.
- At what pH does tooth decay begin to occur in the human mouth?
- Read the following statements carefully and select the correct option. Assertion (A): Keeping oily food in airtight containers prevents rancidity. Reason (R): Airtight containers slow down the oxidation of fats and oils.
Which of the following statement(s) about the artificial sweeterning agents is/are TRUE?
1. Ortho-sulphobenzimide is the first popular artificial sweetening agent.
2. Ortho-sulphobenzimide is also called as saccharin.
3. Ortho-sulphobenzimide is about 100 times as sweet as cane sugar.Choose the correct answer from the options given below:
