spicy

WordNet

(ethnic slur) offensive term for persons of Latin American descent (同)spik, spick

PrepTutorEJDIC

(料理などが)薬味のきいた,風味のある:spicy food・(批評など)ぴりっとした;(言葉など)きわどい

Wikipedia preview

出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2013/09/17 00:43:06」(JST)

wiki en

[Wiki en表示]

This article is about strong, sharp smells or tastes. For the pointedness of leaves, see leaf shape.

A display of hot peppers and the Scoville scale at a supermarket in Houston, Texas

Pungency /ˈpʌnᵈʒənsi/ is the condition of having a strong, sharp smell or taste that is often so strong that it is unpleasant.^[1]^[2] Pungency is the technical term used by scientists to refer to the characteristic of food commonly referred to as spiciness or hotness and sometimes heat,^[3]^[4]^[5] which is found in foods such as chili peppers.

The term piquancy /ˈpiːkənsi/ is sometimes used to refer to a lower degree of pungency (than that of chilli) such as that of mustard, but it more often refers to mild pungency^[2] and flavors and spices that are much less strong than chilli peppers, including, for example, the strong flavor of some tomatoes. In other words, pungency always refers to a very strong taste whereas piquancy refers to any spices and foods that are "agreeably stimulating to the palate", in other words to food that is spicy in the general sense of "well-spiced".

Pungency is associated with the sense of taste, and in various Asian countries it has traditionally been considered a basic taste.^{[citation needed]}

Terminology[edit source | edit]

The terms "pungent" ⁱ/pʌndʒənt/ and "pungency" are rarely used in colloquial speech but are preferred by scientists as they eliminate the potential ambiguity arising from use of the words "hot" and "spicy", which can also refer to temperature and the presence of spices, respectively.^[3]^[4]^[6]

For instance, a pumpkin pie can be both hot (out of the oven) and spicy (due to the common inclusion of spices such as cinnamon, nutmeg, allspice, mace, and cloves), but it is not pungent. (A food critic may nevertheless use the word "piquant" to describe such a pie, especially if it is exceptionally well seasoned.) Conversely, pure capsaicin is pungent, yet it is not naturally accompanied by a hot temperature or spices.

As the Oxford, Collins, and Merriam-Webster dictionaries explain, the term "piquancy" refers to mild pungency^[2] and flavors and spices that are much less strong than chilli peppers, including, for example, the strong flavor of some tomatoes. In other words, pungency always refers to a very strong taste whereas piquancy refers to any spices and foods that are "agreeably stimulating to the palate", in other words to food that is spicy in the general sense of "well-spiced".

Applications[edit source | edit]

In foods[edit source | edit]

Pungency is often quantified in scales that range from mild to hot. The Scoville scale measures the pungency of chili peppers, as defined by the amount of capsaicin they contain.

A display of spices in Guadeloupe: some pungent, some not

Pungency is not considered a taste in the technical sense because it is carried to the brain by a different set of nerves. While taste nerves are activated when consuming foods like chili peppers, the sensation commonly interpreted as "hot" results from the stimulation of somatosensory fibers in the mouth. Many parts of the body with exposed membranes that lack taste receptors (such as the nasal cavity, genitals, or a wound) produce a similar sensation of heat when exposed to pungent agents.

The pungent sensation provided by chili peppers, black pepper and other spices like ginger and horseradish plays an important role in a diverse range of cuisines across the world, such as Korean, Persian, Turkish, Tunisian, Ethiopian, Hungarian, Indian, Burmese, Indonesian, Laotian, Singaporean, Malaysian, Bangladeshi, Mexican, Peruvian, Caribbean, Pakistani, Southwest Chinese (including Sichuan cuisine), Sri Lankan, Vietnamese, and Thai cuisines.^{[citation needed]}

In beverages[edit source | edit]

Recently beverage products are emerging with capsaicin as an active ingredient.^[7]^[8] The first two capsaicin beverages to hit the market^{[dubious – discuss]} are Prometheus Springs Elixirs^[9] launched in 2007 and Sweet16 launched in 2011.^[10] It is common for people to experience pleasurable and even euphoriant effects from ingesting capsaicin. Folklore among self-described "chiliheads" attributes this to pain-stimulated release of endorphins, a different mechanism from the local receptor overload that makes capsaicin effective as a topical analgesic. In support of this theory, there is some evidence that the effect can be blocked by naloxone and other compounds that compete for receptor sites with endorphins and opiates.^[11]

In popular culture[edit source | edit]

In animated cartoons and the like, pungency is often shown as a face turning red or as though a mouth were literally on fire, with such sight gags as flames and smoke coming out of the mouth and ears (sometimes accompanied by a train whistle) when someone consumes pungent food.

Mechanism[edit source | edit]

The scientific term for the effect of pungency is chemesthesis. Substances such as piperine and capsaicin cause a burning sensation by inducing a trigeminal nerve reaction together with normal taste reception. The pungent feeling caused by allyl isothiocyanate, capsaicin, piperine, and allicin is caused by activation of the heat thermo- and chemosensitive TRP ion channels including TRPV1 and TRPA1 nociceptors. The pungency of chilies may be an adaptive response to selection by microbial pathogens.^[3]

References[edit source | edit]

^ Collins English Dictionary: "Pungency"
^ ^a ^b ^c Merriam-Webster Dictionary: "Pungent"
^ ^a ^b ^c Berenbaum, May R. (May 16, 2008). "Evolutionary ecology of pungency in wild chilies". Proceedings of the National Academy of Sciences of the United States of America. Retrieved September 16, 2012.
^ ^a ^b "Chile Terminology". Chile Pepper Institute, New Mexico State University. 2006. Retrieved September 14, 2012.
^ "Chile Heat". Chile Pepper Institute, New Mexico State University. 2006. Retrieved September 14, 2012.
^ "Why are not all chilies hot? A trade-off limits pungency". Royal Society Publishing. Retrieved September 16, 2012.
^ Latif, Ray (May 30 and June 7, 2011). "Extreme and Edgy Flavors". Beverage Spectrum Magazine and Bevnet.com. Retrieved 25 February 2012.
^ Lee, Kendra Stanton (March 2011 and April 14, 2011). "Slimming Prospects". Beverage Spectrum Magazine and bevnet.com. Retrieved 25 February 2012.
^ Capsaicin Products at Prometheus Springs
^ Sweet 16 Product overview
^ Mary Ann Liebert, Inc. - The Journal of Alternative and Complementary Medicine - 8(3):341

External links[edit source | edit]

Look up pungency, pungent, or piquant in Wiktionary, the free dictionary.

Pungency of spices PDF

UpToDate Contents

全文を閲覧するには購読必要です。 To read the full text you will need to subscribe.

1. 慢性非アレルギー性鼻炎 chronic nonallergic rhinitis
2. 膿疱性皮膚病変を有する患者へのアプローチ approach to the patient with pustular skin lesions
3. 三胎妊娠：妊娠早期のマネージメント triplet pregnancy early pregnancy management
4. 鼻炎の概要 an overview of rhinitis
5. 咽喉頭逆流 laryngopharyngeal reflux

English Journal

Predictive factors for improvement of atrophic gastritis and intestinal metaplasia after helicobacter pylori eradication: a three-year follow-up study in Korea.

Kang JM, Kim N, Shin CM, Lee HS, Lee DH, Jung HC, Song IS.SourceDepartment of Internal Medicine and Liver Research Institute, Seoul National University College of Medicine, Seoul, Korea Department of Internal Medicine, Healthcare Research Institute, Seoul National University Hospital Healthcare System Gangnam Center, Seoul, KoreaDepartments of Internal Medicine Pathology, Seoul National University Bundang Hospital, Seongnam, Gyeonggi-do, Korea.
Helicobacter.Helicobacter.2012 Apr;17(2):86-95. doi: 10.1111/j.1523-5378.2011.00918.x.
Background and Aims: To date, data on the effects of anti-Helicobacter therapy on the improvement of atrophic gastritis (AG) and intestinal metaplasia (IM) have been conflicting. This study was performed to investigate whether eradication of H. pylori could lead to the improvement of AG and IM,
PMID 22404438

Comparison of Key Aroma Compounds in Five Different Types of Japanese Soy Sauces by Aroma Extract Dilution Analysis (AEDA).

Kaneko S, Kumazawa K, Nishimura O.AbstractAn investigation by the Aroma Extract Dilution Analysis (AEDA) technique of the aroma concentrate from five different types of Japanese soy sauces, categorized according to Japan Agricultural Standards as Koikuchi Shoyu (KS), Usukuchi Shoyu (US), Tamari Shoyu (TS), Sai-Shikomi Shoyu (SSS), and Shiro Shoyu (SS), revealed 25 key aroma compounds. Among them, 3-ethyl-1,2-cyclopentanedione and 2'-aminoacetophenone were identified in the soy sauces for the first time. Whereas 3-(methylthio)propanal (methional) and 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolon) were detected in all the soy sauce aroma concentrates as having high Flavor Dilution (FD) factors, 4-ethyl-2-methoxyphenol was detected as having high FD factors only in four of the soy sauces (KS, US, TS, and SSS). Furthermore, 5(or 2)-ethyl-4-hydroxy-2(or 5)-methyl-3(2H)-furanone (4-HEMF) and 4-hydroxy-2,5-dimethyl-3(2H)-furanone (4-HDMF), which were thought to be the key odorants in KS, were detected in KS, US, TS, and SSS, but whose FD factors widely varied in them. The sensory evaluations demonstrated that the aroma descriptions of a cooked potato-like note and a caramel-like/seasoning-like note were evaluated as high scores with no significant differences among the five soy sauces. On the other hand, a burnt/spicy note was evaluated as high scores in KS, TS, and SSS, but it was evaluated as a low score in SS. The comparative AEDA experiments and the auxiliary sensory experiments demonstrated that the five different types of Japanese soy sauces varied in their key aroma compounds and aroma characteristics, and the key aroma compounds in KS might not always be highly contributing in the other types of Japanese soy sauces.
Journal of agricultural and food chemistry.J Agric Food Chem.2012 Apr 1. [Epub ahead of print]
An investigation by the Aroma Extract Dilution Analysis (AEDA) technique of the aroma concentrate from five different types of Japanese soy sauces, categorized according to Japan Agricultural Standards as Koikuchi Shoyu (KS), Usukuchi Shoyu (US), Tamari Shoyu (TS), Sai-Shikomi Shoyu (SSS), and Shiro
PMID 22463595

Japanese Journal

An Efficient Extraction Method for Fragrant Volatiles from Jasminum sambac (L.) Ait

, , , , ,
Journal of Oleo Science advpub(0), 2015
… The new method can reduce spicy components which lead to the essential oils smelling sweeter. …
NAID 130005064970

Characteristic Odor Components of Essential Oils from Eurya japonica

, , , , , , , ,
Journal of Oleo Science advpub(0), 2015
… The key aroma-active compounds of the flower oil were heptanal [fatty, green, flavor dilution (FD) = 128, odor activity value (OAV) = 346], nonanal (sweet, citrus, FD = 128, OAV = 491), and eugenol (sweet, spicy, FD = 64, OAV = 62): in the oil from the aerial parts, the key aroma-active compounds were linalool (sweet, citrus, FD = 64, OAV = 95), (E)-β-damascenone (sweet, FD = 256, OAV = 4000), and (E)-β-ionone (floral, violet, FD = 128, OAV = 120). …
NAID 130005061342

世界の食品・原材料・添加物トピックス(10)Hot and Spicy Flavour : 芳香な辛味で卓越した製品開発を(2)

ナチャイカレン,久保村喜代子 [翻訳・ライティング]
月刊フードケミカル 30(5), 51-55, 2014-05
NAID 40020096634

Related Pictures

Healthy Spicy Foods set a big steaming bowl of spicy shrimp Spicy-Food Spicy Food is Good for You lies the spicy flavor apparently spicy Spicy Food a Rosacea Trigger? Spicy Metabolism – speed up your Weight loss with spicy food: Fact or myth?