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Reply	Anonymous says: I would guess it is to do with being either fat soluble or water soluble. The chemical responsible for the heat would be diluted by saliva if it is water soluble, but not if it is fat soluble.  (no votes) Tags: domestic science, transport, human body.
	posted on 2008-05-08 11:56:00 | Report abuse

Reply	Soylent says: Capsaicinoids(chillies): BP: ~200 °C, very slightly water soluble.Allyl isothiocyanate(mustard, horseradish): BP ~150 °C, slightly soluble in water.I suspect that the difference in solubillity and volatility is only a small part of the answer.Might it be that capsaicinoids simply bind more strongly to its receptors?  (no votes) Tags: domestic science, transport, human body.
	posted on 2008-05-08 12:28:00 | Report abuse

Reply	deprae says: I had noticed the difference between mustard-hot and chilli-hot as well. in particular, chilli causes the burning where it is (on the tonuge/lips), while mustard gives me a burning sensation in the sinuses behind the nose.  (no votes) Tags: domestic science, transport, human body.
	posted on 2008-05-09 04:44:00 | Report abuse

Reply	Anonymous says: The chile compounds are fat soluble and are able to access the trigeminal nerves through the skin barrier of the tongue. The mustard compounds are more volatile so tend to be experienced more in the nose  (no votes) Tags: domestic science, transport, human body.
	posted on 2008-05-09 16:17:00 | Report abuse

Reply	stephen mcintosh says: As stated above the solubility of the active agents is responsable for the longevity of 'chilli heat'... A nice solution for the chilli lover who has a low threashold for pain is to have a large glass of full fat milk with your meal to temper the fire when required.  (no votes) Tags: domestic science, transport, human body.
	posted on 2008-05-23 11:14:00 | Report abuse

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