Impact of capsaicin on aroma release: in vitro and in vivo analysis

Yang, Ni; Galves, Cassia; Goncalves, Ana Carolina Racioni; Chen, Jianshe; Fisk, Ian D.

doi:10.1016/j.foodres.2020.109197

Cited by 28 publications

(24 citation statements)

References 51 publications

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“…This finding seemed to reject the first hypothesis of this study that aroma release might be reduced with oral capsaicin stimulation. The in nose results from simple aqueous solutions in this study were different from our previous results using ice-cube systems, where embedded capsaicin caused a significant reduction on the level of aroma released ( Yang et al, 2020 ). The reason could be because aroma release was extended over 1 min when the ice cube gradually melted in the mouth, compared to a quick release from simply drinking the aqueous solution, making it challenging to observe a significant capsaicin effect on the amount of volatiles released.…”

Section: Resultscontrasting

confidence: 99%

“…S1 ) confirmed that there was no significant aroma release difference between CTR and CAP samples. This in vitro result was consistent with previously published findings ( Yang et al, 2020 ). However, instead of an ice-cube system used in the initial study, a flavoured aqueous solution was used as the standard system in this study.…”

Section: Resultssupporting

confidence: 94%

“…A wide range of volatile compounds was detected from different cultivars of chilli ( Korkmaz, Hayaloglu, & Atasoy, 2017 ). Three aroma compounds (3-methylbutanal, 1-octen-3-ol, linalool) were used in a previous study ( Yang et al, 2020 ), and they were selected based on their –phyico-chemical properties (e.g., different hydrophobicities), so the resulting flavouring was not perceived as a typical familiar flavour (unlike a commercial strawberry flavouring for example), which was difficult for participants to define in terms of aroma perception. Therefore, a specific aroma compound (3-methylbutanal) was used in this study because this hydrophilic compound showed the largest reduction by capsaicin oral stimulation compared to other aroma compounds ( Yang et al, 2020 ).…”

Section: Resultsmentioning

confidence: 99%

“…The standard technique for APCI-MS analysis previously reported ( Yang et al, 2020 ) was applied in this study for both in vitro and in vivo tests. The in vitro static headspace analysis was applied before in vivo analysis to evaluate any headspace concentration differences between CTR and CAP samples.…”

Section: Methodsmentioning

confidence: 99%

“…Therefore, we could propose that capsaicin induces various changes in saliva, which then affect the release of aroma compounds. This hypothesis was tested in our previous study ( Yang, Galves, Racioni Goncalves, Chen, & Fisk, 2020 ). The results showed that capsaicin had little impact on aroma release in vitro, but it significantly decreased the in nose concentrations of all three aroma compounds.…”

Section: Introductionmentioning

confidence: 95%

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Impact of capsaicin on aroma release and perception from flavoured solutions

Yang

Chen

et al. 2021

LWT

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Capsaicin is the main component in chilli pepper, which contributes to the spiciness of the food. However, the role of capsaicin on aroma perception has been controversial in the literature. This is the first study exploring the impact of capsaicin on aroma release and perception simultaneously. Flavoured solutions with 3-methylbutanal (nutty note) were made with or without 5 mg/L capsaicin. Real-time APCI-MS analysis was applied to investigate in-nose aroma release during and after consumption of the solutions, and sensory tests were simultaneously conducted to reveal any temporal perception changes over 60 s. The results from 15 participants with triplicates indicated that capsaicin had no significant impact on aroma concentration from aqueous solutions, but the aroma perception rating was significantly higher (p < 0.0001), increasing by 45%. Capsaicin also enhanced average saliva flow by 92% (p < 0.0001), and lower saliva flow participants were found to have lower spiciness and aroma ratings.

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Section: Resultscontrasting

confidence: 99%

Section: Resultssupporting

confidence: 94%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 95%

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Impact of capsaicin on aroma release and perception from flavoured solutions

Yang

Chen

et al. 2021

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Taste and trigeminal perception; from detection to integration

Briand¹,

Salles²

2023

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The relation between stimulated salivary flow and the temporal consumption experience of a liquid oral nutritional supplement

et al. 2021

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Use of oral nutritional supplements (ONS) in undernourished patients has proven clinical benefits, but this can be hampered by low adherence due to poor experience of palatability. Many patients, particularly older patients, experience hyposalivation which can cause taste changes and reduce the enjoyment of foods. The aim of this study was to investigate differences in the temporal consumption experience (comprising sensory perception, in-mouth aroma release and subjective appetite) of a clinically relevant portion of ONS, for groups differing in saliva flow rates (SFR). The SFR (mL/min) of thirty healthy individuals was measured on three occasions. This data was used to categorise individuals into three groups using quartile analysis: low flow (LF) (0.3–0.6 mL/min, n = 5), medium flow (MF) (0.7–1.2 mL/min, n = 16) and high flow (HF) (1.3–1.8 mL/min, n = 9). Over the consumption of eight 15 mL sips of ONS, individuals rated their sensory perception and subjective appetite perception using line scales. Additionally, in-mouth aroma release was measured for each sip, using atmospheric pressure chemical ionisation (APCI). Compared with the MF and HF group, the LF group reported a significantly greater increase of mouth-drying over increased sips (p = 0.02). The LF group also experienced significantly higher aftertaste perception (p < 0.001), and more intense in-mouth aroma release (p = 0.015), compared with the HF group. These findings occurred concurrently with relatively lower hunger sensations in the LF and MF group. Many patients who are prescribed ONS likely experience reduced salivary flow rates. The unique sensory experiences of these individuals should be considered in order to optimise palatability and nutritional intake.

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Impact of capsaicin on aroma release: in vitro and in vivo analysis

Cited by 28 publications

References 51 publications

Impact of capsaicin on aroma release and perception from flavoured solutions

Impact of capsaicin on aroma release and perception from flavoured solutions

Taste and trigeminal perception; from detection to integration

The relation between stimulated salivary flow and the temporal consumption experience of a liquid oral nutritional supplement

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