Question

Why do peppers, which contain capsaicin, taste "hot?"

a) Activation of sweet receptors
b) Activation of umami receptors
c) Activation of bitter receptors
d) Activation of heat (thermal) receptors

Answer 1

Peppers containing capsaicin taste hot because capsaicin opens calcium channels on sensory neurons similar to those activated by warm temperatures, which leads to the perception of pain and heat.

Step-by-step explanation:

Peppers taste "hot" because they contain capsaicin, a compound that can simulate the sensation of heat. This hot sensation is not caused by the activation of taste receptors like sweet, umami, or bitter. Instead, peppers taste hot due to the activation of heat (thermal) receptors. Capsaicin binds to the protein receptors on sensory neurons, which are the same receptors that respond to actual heat. When capsaicin binds to these receptors, it opens calcium channels similar to how they would open in response to warm temperatures. This excess stimulation of the sensory neurons leads to a perception of pain, which the brain interprets as a "hot" sensation. People who can tolerate more physical heat tend to find peppers less painful because their sensory neurons are less responsive to the stimulation by capsaicin.