Piperine

The colourless to yellowish organic compound (amide of piperic acid and piperidine) is responsible for the pungent taste in pepper. When consumed, piperine exerts a trigeminal heat or pungent stimulus through its effect on specific receptors in the oral cavity. This is actually a pain sensation. The substance stimulates metabolism and secretion (saliva, digestive juices) and has an antimicrobial effect. The substance capsaicin contained in paprika has a similar effect. Both substances are often present in red wines. See also under taste, and with regard to wine evaluation (tasting) or wine address (description) under hot (hot) and peppery.

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Piperine

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