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It is a substance called capsaicin that causes a burning sensation in hot pepper. Although hot pepper causes a burning and hot sensation, in fact, there is no chemical burning or direct tissue damage. The capsaicin molecule binds to TRPV1 protein, which senses and regulates body temperature. When this protein is activated, it creates a feeling of heat, burning and irritation. Apart from its capsa, the conditions where the temperature and acidity are high above about 40° C cause activation of this protein. Hot pepper and high temperature create the same feeling in the brain, as they are perceived by the same protein.
The taste of mustard is bitter for some, or it is quite difficult for some people to eat hot pepper. Some scientific research shows that our food preferences are genetically based. Accordingly, babies are born with a certain number of taste sensors and this number is determined genetically. While some babies have several hundred taste sensors per 1 square centimeter, this number can reach up to 10 thousand. Taste sensors are located on the tongue. Linda Bartoshuk, a professor at Yale University, says that people can be classified into three groups according to the number of taste perceptors (those who can perceive excessively, moderately, and very little). This number also determines the degree and sensitivity of people perceiving taste, temperature and food texture. While some people are very resistant to hot peppers, some may be more sensitive because of the number of taste sensors they have.