Capsaicin makes water-based solutions taste spicy despite being insoluble in water
Capsaicin exhibits low solubility in aqueous solutions, yet it successfully activates oral trigeminal receptors to produce a burning, spicy sensation.
The retrieved literature consistently supports the chemical property of capsaicin having low water solubility while simultaneously establishing its potent spicy/burning effect in the oral cavity via trigeminal nerve activation.
G. Smutzer, Jeswin Jacob, Joseph T. Tran, Darshan Shah, Shilpa Gambhir, Roni K. Devassy, Eric Tran, Brian T. Hoang, Joseph Mccune. Detection and modulation of capsaicin perception in the human oral cavity.. 2018. https://doi.org/10.1016/j.physbeh.2018.05.004
Paper 2 notes that capsaicin has low solubility in water, yet it still causes a burning or spicy sensation when it contacts trigeminal neurons in the oral cavity.
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Xiuyun Zhang, Bo Zhang, Xiangzhen Ge, Huishan Shen, Xiangxiang Sun, Qian Zhang, Yifan Lu, Zhuangzhuang Sun, Wenhao Li. Fabrication and Characterization of Whey Protein—Citrate Mung Bean Starch—Capsaicin Microcapsules by Spray Drying with Improved Stability and Solubility. 2022. https://doi.org/10.3390/foods11071049
Paper 6 discusses formulating microcapsules specifically to address capsaicin's poor water solubility while noting its intrinsic pungency in aqueous delivery systems.
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