1: Why peppers are "spicy"
First of all, let me explain that the reason why peppers are "spicy" is because peppers contain a substance called capsaicin, which can irritate the skin. and areas on the tongue that feel painful and hot, causing an acrid sensation of burning pain in the brain.
Describe this burning feeling as "spicy". It is the physiological response of the taste nerve to capsaicin.
Two: Ingredients of pepper:
Capsaicin, whose English name is Capsaicin, is a polymer with the chemical formula of the monomer being C18H27NO3
N-[ (4-hydroxy-3-methoxyphenyl)methyl]-8-methyl-6-nonenamide
It can also be represented by Capsaicin.
The main chemical properties of this molecule are consistent with those of aromatics. The benzene ring easily loses H, which is called acidic. It also has the properties of the amino compound amide, but in nature, because it is a polymer and has a very large molecular weight, it has no obvious chemical properties.
Main ingredients of pepper:
Per 100g:
Contains 85.5g of water
1.9g of protein
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Fat 0.3g
Carbohydrate 11.6g
Calcium 20 mg
Phosphorus 40 mg
Iron 1.2 mg
Carotene
Vitamin C 171 mg
In addition, it also contains thiamine, riboflavin, niacin, malic acid, lemon Acid and capsanthin, etc.
In addition, there is no capsaicin in peppers. Capsaicin is extracted from peppers, and its main component is capsaicin.
Capsaicin does not react with methanol.