Flavor of wasabi, horseradish, mustard, capers, and jalapeño What is the name of the flavor of wasabi, horseradish, mustard, capers, and jalapeño?

Unfortunately, I'm not fond of the taste of the above ingredients. 
To me, they taste similar.
I don't mind the heat. 
I love a home-grown scotch bonnet or the occasional Carolina Reaper, but the taste of the above ingredients have a certain taste that are very similar and don't taste good for me. 
Does that taste have a name? What is it? 

Disclaimer: While looking for related questions, I found out that I have not tried real wasabi. But I chose to include wasabi because 'fake wasabi' is based on horseradish, which I assume means that they taste similar.

Related questions that ask for substitutes:


How much of &quot;wasabi&quot; is actually wasabi in the United States?
Substitute for horseradish?
How can I maximize Wasabi flavor?
How can I approximate wasabi taste?
Mustard substitute
Is horseradish and Wasabi the same thing?
Mustard, horseradish and a few others are sometimes grouped together as "pungent", which can also include aliums, ginger, and other strong flavors.

But it's a pretty fuzzy category.  Some people might not include hot peppers (but still include other types of "pepper").  Some might include other objectionable flavors that can overwhelm a dish if not used sparingly (so for me, cilantro, for you, capers).