The structural feature responsible for the different flavors of vanilloids is the presence of the vanillyl function group such that they are able to bind with transient receptor type 1 (TRPV1) channels and act as an agonist
Reason:
Vanilloid compounds include acetovanilon, capsaicin, vanillylmandelic acid,
homovanillic acid. The vanillyl group is functional group of the vanilloids.
The flavor of spicy peppers such as the sensation of burning is due to
binding to the transient receptor type 1 (TRPV1) receptor which is an a
channel that give a response to acid, and high temperature stimuli, by
vanilloid compound such as capsaicin, ovanil, and resiniferatoxin
The agonists of TRPV1 such as resiniferatoxin and capsaicin have the
vanilloid ring. Capsaicin has a long highly lipophilic, aliphatic chain such
that it binds in the intracellular locations to TM3 and TM4 of the TRPV1
channel TM3 and TM4
Therefore, the special feature of the vanilloid compounds that is
responsible for their different flavors, is the presence of the functional the
vanilloid ring and the ability to bind with to the TRPV1 acting as an agonist
Learn more about TRPV1 here:
https://brainly.com/question/17925464
