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Impact of capsaicin on aroma release: in vitro and in vivo analysis

Galves, Cassia; Yang, Ni; Racioni Goncalves, Ana Carolina; Chen, Jianshe; Fisk, Ian

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Cassia Galves

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Associate Professor

Ana Carolina Racioni Goncalves

Jianshe Chen


© 2020 The Authors Capsaicin is the main bioactive compound in chili pepper that leads to the perception of “spiciness”. However, the effect of capsaicin on aroma release in the nose remains unexplained. This is the first study designed to measure capsaicin's impact on aroma release during consumption. In vitro studies, using static headspace analysis by atmospheric pressure chemical ionization-mass spectrometry (APCI-MS), showed no impact of capsaicin (5 ppm) on the gas-liquid partitioning equilibria of a range of aroma compounds. However, a significant reduction in aroma release was observed in vivo, during oral melting of a model ice cube system (p < 0.05) included 5 ppm capsaicin. The total release of aroma into the nasal cavity was decreased, such that only 49% of 3-methylbutanal, 60% of 1-octen-3-ol and 83% of linalool was released. This is the first evidence of capsaicin's reduction effect on aroma release during consumption. It was also found that 5 ppm capsaicin increased saliva secretion by 75%, which may have led to the dilution of aroma compounds in the mouth and directly impacted the aroma release into the nasal cavity. The most hydrophilic compound (3-methylbutanal) was affected by capsaicin to a greater extent than the hydrophobic compound (linalool), the solvent effect of the additional saliva may explain this.

Journal Article Type Article
Acceptance Date Mar 21, 2020
Online Publication Date Mar 24, 2020
Publication Date Jul 1, 2020
Deposit Date Apr 2, 2020
Publicly Available Date Apr 28, 2020
Journal Food Research International
Print ISSN 0963-9969
Electronic ISSN 1873-7145
Publisher Elsevier
Peer Reviewed Peer Reviewed
Volume 133
Article Number 109197
Keywords Food science; Chili; Spicy food; Aroma release; Saliva; APCI-MS; Breath analysis
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