Ask Gastropod: Is the Burn From Foods Like Wasabi and Mustard Different From Chile Pepper Heat? | Eater
"Researchers at the center, including scientist Pam Dalton, study the chemical senses and have explained why wasabi-like foods and chili peppers feel so different. Their work shows that wasabi, mustard and horseradish contain small, volatile isothiocyanates that mainly activate TRPA1 receptors; these vapors shoot up into the nasal passages to produce a quick, sinus-focused burning sensation that dissipates rapidly because isothiocyanates are water-soluble and wash away. By contrast, capsaicin in chiles activates TRPV1 receptors, is a larger, oil-soluble molecule that stays on oral tissues (and on lips, eyes and mucous membranes), and therefore produces a longer-lasting mouth burn that isn’t easily removed by saliva—explaining why dairy or oil-based drinks soothe chile heat better." - Cynthia Graber
