Final answer:
Peppers taste 'hot' due to capsaicin, which interacts with nociceptors to create a burning sensation. It contains functional groups like phenol, ether, amide, and alkene. A higher tolerance to capsaicin results in a less intense 'hot' sensation.
Step-by-step explanation:
Peppers taste "hot" because they contain capsaicin, a compound that stimulates sensory neurons to mimic the sensation of heat. Capsaicin interacts with temperature-sensitive ion channels on nociceptors, which are pain receptors, triggering a burning sensation. The structure of capsaicin includes phenol, ether, amide, and alkene functional groups. Contrary to the idea that peppers contain physical heat, the 'heat' is actually sensed due to these molecular interactions. Therefore, people with a higher tolerance for spicy foods may find peppers with capsaicin less.