Relationship between pungency and food components – A comparison of chemical and sensory evaluations |
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| Affiliation: | 1. Department of Food Technology, University of Applied Sciences Fulda, Marquardstr. 35, 36039 Fulda, Germany;2. Department of Process Engineering in Food and Servicing Business, Justus Liebig University Giessen, Stephanstr. 24, 35390 Giessen, Germany;1. Department of Analytical Chemistry, University of Extremadura, Badajoz 06006, Spain;2. Research Institute on Water, Climate Change and Sustainability (IACYS), University of Extremadura, Badajoz 06006, Spain;1. College of Life Science, Shanghai University, Shanghai 200444, China;2. Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing 102200, China;3. Department of Psychology, School of Social Sciences, Tsinghua University, Beijing 100084, China;1. Dipartimento di Agraria, Università degli Studi di Napoli Federico II, via Università 100, 80055 Portici (Napoli), Italy;2. Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, via dell''Ateneo Lucano 10, 85100 Potenza, Italy;3. Dipartimento di Scienze Agroalimentari, Ambientali e Animali, Università degli Studi di Udine, via delle Scienze, 206, 33100 Udine, Italy;1. School of Food Science, Washington State University, Pullman, WA 99164, USA;2. School of Food Science, University of Idaho, Moscow, ID 83844, USA;3. Department of Mathematics, Washington State University, Pullman, WA 99164, USA;1. Washington State University, School of Food Science, Pullman, WA 99164-6376, USA;2. Columbia Crest Winery, Highway 221, Paterson, WA 99345, USA;3. Compusense Inc., 255 Speedvale Ave. W., Guelph, Ontario N1H 1C5, Canada |
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| Abstract: | The influence of food ingredients (water, starch, fat, and sugar), individually and in combination, on the sensory perception of the pungency of capsaicin was studied in model food systems using the time-intensity method. Furthermore, the transferability of the results obtained using model food matrices to complex matrices, such as convenience salsas, was investigated. Significant differences between the samples (p < 0.05) were examined by analysis of variance (ANOVA) followed by the Tukey-HSD post hoc test. A highly complex matrix and a high starch content reduced the perception of pungency in both the model food matrices and the convenience salsa products. Therefore, the time-related maximum intensity of pungency (Imax) was affected by other factors in addition to the capsaicin concentration.The total capsaicinoid content in the salsas was quantified by high-performance liquid chromatography–mass spectrometry (HPLC–MS) and correlated to the results of the sensory evaluation. The best correlation (R2 = 0.8029) was observed for the total capsaicinoid content and the maximum intensity of pungency (Imax) in comparison to the duration of the total pungency perception TDur (R2 = 0.5176) and the area under the curve (R2 = 0.6898). The calculated regression models serve as an example of how empirical calculations can be generated and used in a specific context. |
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| Keywords: | Capsaicinoid Pungency Salsa Time-intensity analysis HPLC–MS analysis |
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