After a few too many beers last night, my buddy says to me these horseradish and cheddar chips are good, what flavor is horseradish considered? Then about an hour later we couldn't agree. He thought that it should have it's own category because although it gives you a burn like capsaicin it doesn't linger and feel hot for long, I argued that it meets the criteria for a spicy/hot taste and that the sensation is separate from the taste (a la brain freeze from ice cream). But I open it up to you all, and
@chris specifically, how do food scientists categorize foods like mustard oil, horseradish, etc, in the taste category?
