What compound group causes the characteristic burning sensation in cherry peppers?
Answer
Capsaicinoids
The characteristic burning sensation associated with many peppers, including the cherry pepper, is attributed to the presence of compounds known as capsaicinoids. These specific chemicals interact with pain receptors in the body, which is what registers as the feeling of heat or spiciness. Although cherry peppers are mild, they still contain enough capsaicin to elicit biological health responses, even though they score much lower on scales measuring pungency.
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