Comparison of the group thresholds of Capsaicin depending on the matrix1
- 15.10.2013
- English Articles
- Désirée Janet Schneider
- Ingrid Seuß-Baum
- Elmar Schlich
Peer-reviewed | Manuscript received: March 22, 2013 | Revision accepted: May 30, 2013
Introduction and research question
Capsaicin is the most important compound found in chili (Capsicum annuum) that provides oral sensation of heat [1]. Pungency intensity and duration, however, are influenced by the food matrix [2].
Thus the objective of this study was to determine the pungency detection thresholds for capsaicin in aqueous and oil based solutions in the area of the mouth and the throat.
Method
Pungency detection thresholds of capsaicin (producer: Sigma-Aldrich, > 95 %) in aqueous (using the emulsifier polysorbate 80 to solvate the capsaicin) and oil based solutions were measured and compared using a 3-Alternative Forced Choice sensory test (3-AFC) according to ISO 13301 [3].
Summary
The present study using the 3-Alternative Forced Choice method showed significant different thresholds for capsaicin in aqueous and oil based solutions. The threshold for capsaicin in oil is about the factor ten higher than the threshold in water.
Keywords: Capsaicin, water, oil, threshold, 3-AFC, taste, sensing
