How we feel cold: the menthol receptor | Ars Technica
Several years ago, the specific receptors that allow us to detect heat were identified in nerve cells. Closely related to the capsaicin receptor (TRPV1), TRPV2 is an ion channel that, upon activation by heat, allows positively-charged ions to enter neurons. This creates a potential difference across the cell membrane and therefore an electrical current. Given that these two receptors are closely related, it isn’t that surprising that exposure to capsaicin, the active ingredient in chili peppers, is sensed as “hot.”
