Impact of capsaicin on aroma release and perception from flavoured solutions

Yang, Ni; Yang, Qian; Chen, Jianshe; Fisk, Ian

Abstract

Capsaicin is the main component in chilli pepper, which contributes to the spiciness of the food. However, the role of capsaicin on aroma perception has been controversial in the literature. This is the first study exploring the impact of capsaicin on aroma release and perception simultaneously. Flavoured solutions with 3-methylbutanal (nutty note) were made with or without 5 mg/L capsaicin. Real-time APCI-MS analysis was applied to investigate in-nose aroma release during and after consumption of the solutions, and sensory tests were simultaneously conducted to reveal any temporal perception changes over 60 s. The results from 15 participants with triplicates indicated that capsaicin had no significant impact on aroma concentration from aqueous solutions, but the aroma perception rating was significantly higher (p < 0.0001), increasing by 45%. Capsaicin also enhanced average saliva flow by 92% (p < 0.0001), and lower saliva flow participants were found to have lower spiciness and aroma ratings.

Citation

Yang, N., Yang, Q., Chen, J., & Fisk, I. (2021). Impact of capsaicin on aroma release and perception from flavoured solutions. LWT - Food Science and Technology, 138, Article 110613. https://doi.org/10.1016/j.lwt.2020.110613

• Journal Article Type: Article
• Acceptance Date: Nov 19, 2020
• Online Publication Date: Nov 22, 2020
• Publication Date: Mar 1, 2021
• Deposit Date: Nov 27, 2020
• Publicly Available Date: Nov 27, 2020
• Journal: LWT
• Print ISSN: 0023-6438
• Publisher: Elsevier
• Peer Reviewed: Peer Reviewed
• Volume: 138
• Article Number: 110613
• DOI: https://doi.org/10.1016/j.lwt.2020.110613
• Keywords: Food Science
• Public URL: https://nottingham-repository.worktribe.com/output/5072900
• Publisher URL: https://www.sciencedirect.com/science/article/pii/S0023643820316017
• Additional Information: This article is maintained by: Elsevier; Article Title: Impact of capsaicin on aroma release and perception from flavoured solutions; Journal Title: LWT; CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.lwt.2020.110613; Content Type: article; Copyright: © 2020 The Authors. Published by Elsevier Ltd.