Assertion: pungency | /r/HasProperty | due
Facets:
value: to degradation of sulfur compounds
type: CAUSE
value: mainly
type: DEGREE
value: to the capsaicin
type: CAUSE
value: in balsamic vinegar
type: OTHER
Source sentences:
text: In balsamic vinegar, pungency is due to acetic acid in gaseous state, and it is thus closely related ...
text: The pungency in onion is mainly due to the presence of volatile oil allyl propyl disulphide in the bulb.
text: The pungency of the chilly is due to the capsaicin, a chemical compound found in placenta of the chilly.
text: (iii) pyruvate is not a good indicator of AA in cooked onions, (iv) the decrease in IVAA and pungency during onion cooking may be due to degradation of sulfur compounds (e.g. thiosulfinates) which are, likely, less tolerant than pyruvate to the high temperatures.
text: The pungency of horseradish is due to the release of allylisothiocyanate and butylthiocyanate that occurs in combination with glucosinolates sinigrinKorb 1989 and 2-phenylethylglycosinolate.
text: Pungency in radish is due to: