Stimulants, pungency

Table II. Pungency stimulants of capsicum -the natural capsaicinoids...

Colorimetry, hydrolysis-distillation, and spectrophotometric measurement at 342 nm have all been proposed for estimation of piperine and related components, the pungency stimulants in pepper. These methods have been critically compared in two recent reviews (16,26). 

The pungent smell of decomposing ammonium carbonate made it an effective smelling salt, a stimulant used to revive people who had succumbed to fainting. The pungency of heated ammonium chloride was known in antiquity to the Ammonians, the worshippers of the Egyptian god Ammon. 

The widespread use of the terms pungent or bite component, capsaicin pungency or sensory pungency has tended to be confusing. To recognise the cause and effect relationship clearly, the stimulant should be identified only by its common or chemical... 

Certain vegetables are also examples of foods with volatile components which stimulate both aroma and pungency. These are all sulphur compounds, present as precursors in the whole vegetable and are converted into the active constituents only by action of enzymes released when the structure is destroyed by cooking or grinding. 

Against this background we will review the available data on the structures of natural compounds from spices established as stimulants for pungency, and on their natural and synthetic analogs. 

Table X. Structure and pungency of natural stimulants and related synthetics...

Spice blends, pickles, table sauces and pungency booster in a variety of food and beverage products. As a functional rubefaceant in pharmaceuticals, especially in muscle creams to stimulate blood flow. 

Caffeine in tea accounts for its mildly stimulating properties, while the tannins contribute pungency, slight astringency, and color to tea. An essential oil contributes the flavor. The amount of caffeine in a cup of tea depends upon the steeping time. 

Chili peppers contain significant quantities of vitamins A, C, and E, as well as folic acid and potassium. They also contain small quantities of capsaicin, the fiery essence responsible for the hot in hot peppers (see p. 989). The pure substance is in fact quite dangerous Chemists handling capsaicin must work in special filtered-air enclosures and wear full body protection. One milligram placed on the skin wfll cause a severe bum. Although capsaicin has no odor or flavor of its own, its pungency—in the form of stimulation of the nerves in the mucous membranes of the mouth—can be detected even when the snhstance is diluted... 

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