A range of samples was examined and three compounds associated with lower pungency were isolated
Chillies could soon have lab-made flavour profiles. REPRESENTATION PIC
A new study has identified molecules that can temper the heat of chilli peppers. The results point to the possibility of turning these compounds into an “anti-spice”.
A range of samples was examined and three compounds associated with lower pungency were isolated. Chemical analyses predicted their effect, and a trained tasting panel confirmed that samples containing these compounds produced a weaker heat sensation.
The findings from The Ohio State University could help in several ways: breeding chilli peppers with targeted heat profiles, exploring a pain-relief option other than capsaicin, and offering households with different spice preferences a new pantry condiment that takes the edge off.
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