Question

The tangy taste of Red Chili is due to which compound?
A. Curcumin
B. Capsaicin
C. Thymol
D. Anethole

Answer 1

Hint: Chilli is a fruit of the plants ‘Capsicum annuum' and ‘Capsicum frutescens', both of which belong to the genus ‘Capsicum', which is related to tomato and potato and belongs to the family ‘Solanaceae'. Chilli Plant is an annual sub-herb with a wide range of fruit form, size, colour, and pungency. Capsicum plants are annuals or perennials that are herbaceous or semi-woody.

Complete answer:
Option: A – Curcumin is an antimicrobial compound which is found in turmeric and is not accountable for the tanginess and spiciness of chilies.
So, Option A is incorrect.
Option: B – Capsaicin or Capsaicin is a phenolic chemical found in chili peppers, which are plants in the Capsicum genus. This leads to the tangy and spicy taste of Red Chilies.
So, Option B is correct.
Option: C - Thymol is a natural monoterpene derivative of cymene that is a phenol. It performs the function of a volatile oil component. It is not responsible for the tangy taste of chilies.
So, Option C is incorrect.
Option: D – Anethole is a flavoring agent and is not tangy in taste.
So, Option D is also incorrect.

Therefore, option B. Capsaicin is the correct answer

Note:
The heat of chilies is caused by a family of chemicals known as capsaicinoids; within this family, numerous distinct compounds may be found in different types of chillies, but the most common is capsaicin, a vanilloid that is a phenolic derivative. When eaten, capsaicinoids bind to receptors in the mucous membrane of the mouth; this is the heat receptor.