Sensory interaction effects between capsicum heat and seasoning ingredients applied to unsalted potato chips

Abstract

The hot, spicy perception elicited by capsaicin and capsaicinoids found in chilis is often sought by many consumers. It is estimated that approximately one in four individuals globally consumes hot chilis. Therefore, the hot perception from capsaicin is being increasingly incorporated into several of today’s dishes and food items. However, there is limited research on heat perception in finished food systems. In this study, fourteen (14) potato chip samples were evaluated by a trained descriptive panel to determine heat perception as well as potential flavor interactions between heat and other flavor enhancers commonly used in snack seasonings. Potato chips varied in their capsicum extract, sugar, salt, acid, umami, flow agent and fat content. Twenty-two (22) significant interaction effects (p-value ≤ 0.01) between capsicum and the remaining potato chip ingredients were found. Brown Sugar, Cardboard, Earthy, Heat, Jalapeño, Potato, Sweet and Umami perceptions were enhanced by interactions between capsicum and the potato chip ingredients while Fatty-Buttery, Salty and Vinegar perceptions were suppressed. Overall, the sensory perceptions were enhanced when in the presence of high capsaicin. These results indicate that the perceptions of certain sensory attributes are affected by the interaction between capsicum and other commonly used ingredients in salty snack formulations. This information can prove valuable for formulation efforts regarding seasonings with higher levels of heat as well as for potential brand decisions for salty snack products. Additionally, this information could be promising within the “better-for-you” category especially since capsaicin may impart some benefit around food-related health issues, including sugar and sodium reduction.