Abstract
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.
Highlights
The consumption of hot-spicy food is rapidly increasing worldwide, and many people enjoy its additional sensory contribution to food flavour
This study evaluated the impact of capsaicin on in vivo aroma release for the first time
No significant impact of capsaicin was observed on the static in vitro aroma partitioning, the presence of capsaicin at 5 ppm in the mouth significantly reduced the delivery of volatile aroma compounds to the nasal cavity
Summary
The consumption of hot-spicy food is rapidly increasing worldwide, and many people enjoy its additional sensory contribution to food flavour. This appealing pungency is due to a group of compounds called capsaicinoids, these alkaloids, are secondary metabolites found in the plants of genus Capsicum (chili pepper). An odorless and non-volatile compound, triggers the trigeminal sensation that contributes to flavour through the sensory modalities of thermal sensation and pain (Bryant & Mezine, 2002) This chemically induced sensation activates ion channels TRPV1 (transient receptor potential vanilloid subtype 1), which is known for its painsensitive and thermally-sensitive function. There is a lack of analytical evidence on how capsaicin may impact aroma release in the nasal cavity during retronasal flavour perception
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
