cooked hot pepper is milder than raw pepper?

[Gind41sy]

I've been reading some articles recently, and I think we've all noticed that a hot pepper in a cooked meal is way milder than eating that same pepper raw.

It feels like more than just simple dilution, so I looked into it, and a study I found sheds some light on the subject.

The research showed that cooking significantly reduces the heat from capsaicinoids, which are the compounds that make peppers hot. The heat reduction is greater with higher temperatures and longer cooking times.
The most interesting part is how different compounds react. The least irritating one, nordihydrocapsaicin, was reduced by up to 100% after just 15 minutes of cooking. The two more irritating compounds, capsaicin and dihydrocapsaicin, were also reduced, but by a little less, around 60-75%.
This makes me wonder about the most irritating compound, homodihydrocapsaicin.

The study didn't cover it, but maybe it gets reduced the most, which would explain why cooked peppers feel so much less harsh on the throat.
It's not just about a total reduction in heat, but possibly a disproportionate reduction in the compounds that are the most irritating. What do you guys think?

 

[pepsi.boss]

Cooking probably breaks down the milder compounds faster, which could make the overall heat feel less intense. I'd guess homodihydrocapsaicin follows a similar pattern, which is why cooked peppers seem so tame compared to raw