The chemistry of food pungent tastes

Despite their highly dissimilar flavours, garlic, horseradish and cinnamon each can have a fiery taste. . This pungency has been attributed to chemicals that activate a specific ion-channel protein, known as transient receptor potential ankyrin 1 (TRPA1). Activated TRPA1 facilitates the flow of ions into the endings of specialized neurons in the mouth and skin.…

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