Acrid taste of Pepper is a chemical sensation, which is, in the domain of perception, allied to the taste sensations sui generis, although it has been regarded as a kind of tactual sensations by most physiologists.
As the pepper is hardly soluble, a milky suspension is prepared from pepper powder, obtained by the author in crushing thoroughly some Sumatran pepper seeds.
Result of taste testing on 10 subjects is recorded in the following table :
Table J.
Threshold of acrid taste among 10 Japanese, + denotes acrid sensation, - includes heterogeneous sensations such as “sour”peculiar sm-ell' etc.
