Capsaicin is an active ingredient that characterizes the pungency of pepper， and is the key to the ‘door of spicy sensation’， that is， the source of spicy sensation. Through the interaction with the oral cavity， capsaicin substances make TRPV1 activated by capsaicin， increase intracellular calcium ions， trigger nerve endings， release neuropeptides， and finally cause the formation of pain sensation in the cerebral cortex， thus generating a spicy sensation. It has been found that capsaicin has certain damage to taste. Capsaicin may directly or indirectly inhibit the transmission of taste nerve by reducing the number of taste buds and changing the excitability of taste transduction or taste receptor cells， thus causing damage to relevant taste cells and nerves. This paper summarizes the regulation and damage mechanism of capsaicin to taste and the research status of the new capsaicin taste interaction technology， discusses the shortcomings of its potential influence mechanism， and looks forward to the future research direction， in order to provide reference for the application of capsaicin in food and the prevention of damage caused by capsaicin.