Pungency
Pungency
Pungency (/ˈpʌndʒənsi/) is a term used in the field of gustatory perception to describe the spicy or hot sensation experienced when consuming certain foods or substances. The term is derived from the Latin word 'pungere', meaning 'to prick' or 'sting'.
Etymology
The term 'pungency' originates from the Latin word 'pungere', which translates to 'prick' or 'sting'. This is in reference to the sharp, stinging sensation that is often associated with pungent foods or substances.
Related Terms
- Capsaicin: An active component of chili peppers that contributes to their pungency.
- Allyl isothiocyanate: A compound found in mustard, radishes, and wasabi that gives them their pungent taste.
- Piperine: The compound responsible for the pungency of black pepper.
- Gustatory perception: The sensory system that is responsible for the perception of taste, including pungency.
- Scoville scale: A measurement of the pungency or spicy heat of chili peppers and other spicy foods.
See Also
External links
- Medical encyclopedia article on Pungency
- Wikipedia's article - Pungency
This WikiMD dictionary article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski