Question

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

Answer 1

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.