Research Article | OPEN ACCESS
Comparison between Chemical Senses Thresholds for Capsaicin and Dihydrocapsaicin in Aqueous Solutions and Identification of the Area of Burning Sensation
1D.J. Schneider, 1I. SeuB-Baum and 2E. Schlich
1Department of Food Technology, University of Applied Sciences Fulda,
Marquardstra&betae 35, 36039 Fulda, Germany
2Department of Process Engineering in Food and Servicing Business, Justus-Liebig-University Giessen, Faculty 09-Agricultural Sciences, Nutritional Sciences and
Environmental Management, Stephanstr. 24, 35390 Gie&betaen, Germany
Advance Journal of Food Science and Technology 2014 1:36-41
Received: August 12, 2013 | Accepted: August 24, 2013 | Published: January 10, 2014
Abstract
In the present study, the pungency detection thresholds for capsaicin and dihydrocapsaicin in aqueous solutions containing an emulsifier (polysorbate 80) were determined and compared. Thresholds were measured for 21 students (12 chili “users” and 9 “non users”) using a 3-Alternative Forced Choice sensory test with ascending concentrations of capsaicin and dihydrocapsaicin (0.025, 0.045, 0.090, 0.180 and 0.360 ppm, respectively). In addition, the panelists were asked where the irritation occurred (throat, tongue or both). The group Best Estimate Thresholds were 0.080 and 0.049 ppm for capsaicin and dihydrocapsaicin, respectively and differed significantly. Chili “users” and “non users” did not differ significantly in their perception of capsaicin and dihydrocapsaicin, suggesting that no desensitization effects occur. In accordance with previous studies, in most cases the first irritation was experienced in the throat.
Keywords:
3-AFC, burning localization, chili consumption, pungency, sensory thresholds,
Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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