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Does a spicy chili affect pH level?

Updated: 11/6/2022
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16y ago

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The perception of something "spicey" (in the food industry, how "spicey" something is, is measured in terms of the Scoville scale, which measures in terms of "heat units" and is commonly referred to as "heat"). Capsaicin is the main chemical in chili peppers, which give them their spicey character. The molecular formula, according to wikipedia, for capsaicin is (CH3)2CHCH=CH(CH2)4CONHCH2C6H3-4-(OH)-3-(OCH3) Acidity, or pH is governed by the presence (or absence of) positively charged hydrogen ions. With capsaicin, the chemical reaction is one of activating a pain receptor that mimics the sensation of burning or abrasion. My organic chemistry is hazy, but given the hydroxide group that forms off the main carbon ring, my supposition would be that the molecule should attract hydrogen ions, thus lowering the acidity of a system and raising the pH.

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Q: Does a spicy chili affect pH level?
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