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Why do meals become more spicy when frozen?

I have noticed that when currys or chillies are frozen to eat later, they 'mature' and become noticeably hotter.  Can anyone expain this?
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Categories: Domestic Science.

Tags: Food, foodscience, Freezing, chilli, foodpreservation, curry, flavour.

 

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Why can foods from distinct origins taste similar? Do they share some compounds or do distinct compounds share homologous parts?

Why is it that wines can be described as tasting of other fruits, such as melons or strawberries? Why do some stouts taste of coffee or chocolate (excluding, of course,those where these ingredients have been added)? My ideas were- -small amounts of identical compounds can be found in both foods. -they each contain distinct compounds, but whose molecules share some homology, so activate the same olfactory receptors -the compounds are different but the same olfactory receptors can be activated by a small range different ligands. I wonder if a flavorist or someone who knows lots about olfaction could clear this up for me.
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Categories: Human Body.

Tags: Food, taste, wine, flavour, beer, receptor, ligand, olfaction.

 

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