Evaluation of the pungency intensity and time‐related aspects of Chinese Zanthoxylum bungeanum based on human sensation

Abstract

AbstractIn this study, the intensity of pungency and the time‐related aspects of nine samples of Zanthoxylum bungeanum from nine different provinces of China were determined, first via Scoville Pungency Units (SPU), then quantitative descriptive analysis, time intensity (TI), and temporal dominance sensation (TDS). The SPU of samples was determined as ranging from 38,000 to 460,000. Furthermore, the intensities of tingling, vibrating, salivating, burning, astringency, numbing, and bitterness in high‐performing SPU samples (measured at more than 150,000) were found to be much higher than in low SPU samples (less than 150,000). In this paper, TI results showed that the high area under the curve (AUC), high intensity of maximum (Imax) and long duration time (Ttot) in high SPU samples were more than 13,482.91, 42.05, and 900 s, respectively, while these values were as low as 4,201.06, 16.61, and 700 s, respectively, in the low SPU samples. TDS results demonstrated that the sequence of appearance of the dominant sensations in the oral cavity were similar for the different samples. It is especially noteworthy that the duration of the dominant sensations of vibrating, salivating, burning, and numbing were significantly higher in the high as opposed to the low pungency intensity samples.Practical applicationsChinese Zanthoxylum bungeanum has been used decades as a culinary spice and condiment within the catering and food industry. Sensory intensity and temporal changes in odor and flavor throughout the process of consumption are an integral part of the way in which humans perceive the sensory characteristics of food, and this quality thus merits further research. Knowledge regarding the pungency intensity and time‐related aspects of Chinese Z. bungeanum based on human sensation will not only benefit new methods for pungency evaluation, but also provide a scientific basis for flavor design, development of pungent food products, quality control, and consumer choice evaluations. High‐tech products based on Z. bungeanum from different geographical origins may also be developed according to their pungency characteristics.