<h2>Abstract</h2> Pungency sensation is a Type III chemesthesis with tingling and numbing sensation. It is a somesthesis with complex sensory features, including sense of pain, temperature and touch, triggered by unsaturated fatty acid amide chemicals. As a basic component of China's characteristic flavor and spicy flavor, along with its unique healthy attributes, the research and application of pungency have attracted great attention. This report introduces the research centering on pungency carried out by the sensory analysis team at China National Institute of Standardization. The research includes the perception and preference of pungency, the psychophysical law of sensory response, qualitative and quantitative evaluation of sensory attributes, analysis of temporal characteristic, establishment of standard measurement, sensory interaction with other tastes, the mechanism of enhancing salty perception, and the preference of Chinese residents for pungency as well as its influencing factors. The established national standard for pungency evaluation, flavor label, pungency map of China and preference distribution exert important theoretical and application significance for the research, design and production of pungency flavor.