PREDICTING INTERSTIMULUS INTERVALS BETWEEN SAMPLES FOR CAPSAICIN‐CONTAINING SALSA WITH A RANGE OF HEAT LEVELS

Abstract

ABSTRACT A model was developed to predict an optimal interstimulus interval during testing for samples of products (such as salsa) that contain capsaicin. Oral “heat burn” intensity for four levels of salsa (mild, 25,000 Scoville Heat Units [SHU]; medium, 70,000 SHU; hot, 130,000 SHU; and extra hot, 250,000 SHU) was evaluated over time using a trained, experienced five‐member descriptive sensory analysis panel. As capsaicin concentrations increased, the time it took for heat perception in the mouth to return to a negligible sensory value increased – a result of the higher amount of heat burn that must dissipate and a slower rate of decay after samples with more intense heat burn. Although a slight sensitization trend may occur with mild and medium salsas, and a slight trend toward desensitization may occur for the hot sample, the maximum intensity ratings after repeated tastings were not significantly different, and real perceptual differences may not exist. Two models were developed that can be used to predict the time required between samples – one based on SHU values and the other based on initial sensory heat score. This information can be used by sensory researchers to approximate the necessary interstimulus interval between salsa samples during sensory testing by trained panels to avoid carryover effects from one sample to another.