Seven different Capsaicinoids have been isolated, six naturally occurring and one synthetic.
They are all reported to affect the subject in different ways, some definitely more radical than others, and often more pronounced in different parts of the mouth, throat or tongue. They have a cumulative effect when added together in different ratios, and are found in varying concentrations from pod type to pod type. They have no flavor. They have no effect on the person's ability to taste, but may affect the cognitive requirements necessary to pay any attention to taste. There has been some work on isolating which pods have which capsaicinoids and in which combinations, but it is not well-documented as yet. The two most burning or irritating compounds are capsaicin and dihydrocapsaicin, the mildest is nordihydrocapsaicin. The longest-lasting burn is supposed to be homodyhydrocapsaicin.
Pure capsaicin is supposed to be 16,000,000 Scoville units, a scale based subjective taste tests. As a scientist, I feel the need to reduce it to concentrations or percentages to make it less fuzzy. That said...it still boils down to individual experience. I have a friend who chomps down habaneros but won't even put one of my Tepins in his mouth, even with food. He says they burn him up. To me, the Scotch Bonnets I'm growing are hot, but not nearly as hot as the Jamaican Reds. It certainly is an interesting subject, no matter how the chemistry is laid out.
(Abstracted from an email by: Calvin Donaghey gdonaghey@bitstreet.com)
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