EFFECTS OF INTERSTIMULUS RINSING AND TIME ON MEASUREMENTS OF CAPSAICIN HEAT IN TOMATO SALSA¹

Abstract

Currently no standard testing methods exist for jinished products eliciting oral heat. In this study, descriptive sensory analysis was used to investigate the fleets of rinsing and interstimulus time on measurements of capsaicin heat in tomato-based salsa at three oral locations (tongue, oral cavity, throat). Seven samples were tested daily with variations in intervals between stimuli (30 s, I , 2, 4, 8, and 16 min) and with or without rinsing (crackers and water). Rinsing significantly increased repeatability and increased the rate of heat decay across all loci. An exponential heat decay was observed. Tongue heat was significantly higher than oral cavity and throat bum, and slight sensitization and desensitization occurred with short and long interstimulus times, respectively. This study showed that seven samples of medium-heat salsa could be tested daily with at least 16 min between samples and liberal rinsing with crackers and water. 'Contribution No. 99-12-J from the Kansas Agricultural Experiment Station, Manhattan, KS 66506.

Determination of a lexicon for the sensory flavor attributes of smoked food products

“…However, in some studies options such as crackers (Ross et al, ) or mozzarella cheese, cucumbers, apples, and unsalted crackers (Lucak & Delwiche, ) worked as a palate cleanser. Our experience and published research also suggests that time and water are probably the best palate cleansers (Allison, Chambers IV, & Chambers, ; Allison, Chambers IV, Milliken, & Chambers, ) and that other cleanser typically do not work although there definitely is an impact of some components like menthol on other flavors (Allison & Chambers, ). However, our experience also shows that panelists believe that palate cleansers work and most work suggest they cannot hurt.…”

Effects of Oral Rinsing on the Perception of Residual Cooling and Burn in Highly Mentholated Toothpaste

“…Because menthol is fat‐soluble (Eccles 1994), we hypothesized that rinsing the oral cavity with butter and milk may remove menthol from the receptor site and, thereby, reduce the residual menthol cooling and burn perception. Celery was chosen because rinse agents that must be chewed have been shown to expedite the decay of capsaicin heat, possibly by increasing salivation (Lawless 1984; Allison et al. 1999).…”

“…Those data suggest that a lipophilic material might be effective as a rinse agent. Rinse agents that must be chewed, such as crackers, have been shown to expedite the decay of capsaicin heat, perhaps because of increased salivation (Allison et al. 1999).…”

Sensory Science

“…This will depend on not only the flavor strength of the sample but also their pleasantness and the extent to which the sample qualities persist between samples. A key issue with the testing of samples with significant spiciness, for example, has been the fact that the heat of oral irritants such as chili may persist for 10 min or more once the sample has been swallowed or expectorated (Allison et al, 1999). The length of time between samples can also influence ratings (e.g., Guinard et al, 1986).…”