Peppers, pungency levels

The effect of seasonal changes on the pungency level of Padron pepper fruits was studied. The pattern of capsaicinoid accumulation was the same during the different months, but there was a considerable increase in capsaicinoid levels in August and September in all the growth stages studied (Estrada et al., 1999b). 

Estrada, B., Pomar, F., Diaz, J., Merino, F. and Bernal, M.A. (1999a) Pungency level in fruits of the Padron pepper with different water supply. Scientia Horticulturae 81 (4), 385-396. 

List of Pungency Levels According to Scoville Heat Unit (SHU) of Few Selected Peppers Cultivars... 

Chemesthesis. The term chemesthesis has been introduced to classify thermal and painful sensations experienced in the mouth (26). Chemesthesis refers to a chemical sensibility (mouthfeel) in which certain chemicals direcdy activate nerve fibers at the level of the basal membrane in the mouth. The sensations are analogous to similar effects at the skin surface where there is a close anatomical and functional relationship. Sensations include the "hot" of capsaicin and piperine, which are active components of chili and pepper, the coolness of menthol and the irritation of chemicals such as salt at high concentrations [FIGURE 4]. Some of the descriptive terms used to make qualitative distinctions in food sensations include pungency, freshness, tingling, burning and sharpness. 

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