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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.

Pfeffer - Früchte sowie Körner in grün, weiß und schwarz

Picture on the left: By Aruna in Wikipedia, CC BY-SA 3.0, link
Picture right: By Rainer Zenz in Wikipedia, CC BY-SA 3.0, Link

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