Relationship of pungency and leading flavour attributes in model food matrices – temporal aspects

Kostyra, Eliza; Baryłko-Pikielna, N; Dąbrowska, U.

doi:10.1016/j.foodqual.2009.03.007

Cited by 28 publications

(43 citation statements)

References 12 publications

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“…Spiciness (trigeminal heat) as a weight management strategy (Berridge & Fentress, ; Carstens et al, ; Delwiche, ; Dessirier, O'Mahony, & Carstens, ; Dessirier, Simons, Sudo, Sudo, & Carstens, ; Golzarand, Toolabi, & Aghasi, ; Green, ; Janssens, Hursel, Martens, & Westerterp‐Plantenga, ; Janssens, Hursel, & Westerterp‐Plantenga, ; Kostyra, Baryłko‐Pikielna, & Dąbrowska, ; Lawless & Stevens, ; Ludy & Mattes, ; Prakash & Srinivasan, ; Rozin, ; Spence, , ; Spence & Wang, ; Tremblay, Arguin, & Panahi, ; Urbina et al, ; Whiting, Derbyshire, & Tiwari, , ; Yoshioka et al, )…”

Section: A Chemesthetic Culinary Strategymentioning

confidence: 99%

“…Although the current literature on the benefits of incorporating chili peppers into a healthy diet is limited, Figure 1 depicts the ways in which trigeminal stimuli have been shown or suggested to modify food intake and satisfaction, and these topics will be discussed throughout this paper. In addition to maintaining consumer satisfaction with less food and adding a dimension to flavor complexity (the third chemical sense), trigeminal stimuli have the potential to increase the perception of other tastes and odors, reduce the eating rate, suppress the appetite, increase micronutrient absorption, and possibly increase the metabolism, all factors that could lead to weight loss (Berridge & Fentress, 1985;Carstens et al, 2002;Delwiche, 2004;Dessirier et al, 2000Dessirier et al, , 2001Golzarand et al, 2018;Green, 1996a;Janssens et al, 2013Janssens et al, , 2014Kostyra et al, 2010;Lawless & Stevens, 1984;Ludy & Mattes, 2011;Prakash & Srinivasan, 2013;Rozin, 1990;Spence, 2018aSpence, , 2018bSpence & Wang, 2018;Tremblay et al, 2016;Urbina et al, 2017;Whiting et al, 2012Whiting et al, , 2014Yoshioka et al, 2004).…”

Section: A Chemesthetic Culinary Strategymentioning

confidence: 99%

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The third dimension of flavor: A chemesthetic approach to healthier eating (a review)

Spencer

Dalton²

2019

Journal of Sensory Studies

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Obesity and obesity‐related illness are an increasingly prevalent problem globally, especially in Western society. One of the largest contributing factors to the obesity pandemic is the modern food environment and food culture. It is necessary to identify and develop strategies to increase the sensory appeal of healthy food and beverage options in order to provide healthy options to consumers without sacrificing the fundamental sensory enjoyment of eating. Since flavor is the largest driver of food intake and choice, it follows that flavor ought to be part of the solution. This paper reviews the potential of chili pepper or capsaicin (the pungent component of chili pepper) as a healthy eating strategy, by increasing energy expenditure, decreasing intake, decreasing eating rate, and enhancing flavor and satisfaction. Furthermore, we suggest a holistic chemesthetic approach to weight management, by using the sensory impact of trigeminal stimulation (spiciness or heat) in foods, rather than medicinally, in order to cross‐modally enhance tastes and odors, increase perceived complexity and overall flavor, increase sensory satisfaction, and decrease salt and caloric intake. Future research directions are discussed. Practical Application It is necessary to provide strategies, such as trigeminal stimulation, global culinary practices, and flavor complexity, to consumers to maintain sensory satisfaction derived from healthier foods and beverages. Healthy does not have to equate to flavorless or unappealing, although it is commonly believed that unhealthy = tasty in the United States. Food can be both healthy and flavorful if we harness our collective sensory and culinary knowledge to generate a satisfying sensory experience. Incorporation of trigeminal stimulation, the third dimension of flavor in addition to taste and aroma, such as capsaicin or hot pepper, is an excellent example of drawing from global cuisines, increasing flavor complexity, and increasing overall flavor impression, in order to boost the sensory appeal, nutrition content, and nutrient absorption of healthy foods and to promote healthier eating.

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Section: A Chemesthetic Culinary Strategymentioning

confidence: 99%

Section: A Chemesthetic Culinary Strategymentioning

confidence: 99%

The third dimension of flavor: A chemesthetic approach to healthier eating (a review)

Spencer

Dalton²

2019

Journal of Sensory Studies

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“…8). Various methods have been proposed which pre-establish time windows for responses, e.g., Time-Scanning Descriptive Analysis (Seo, Lee, Jung, & Hwang, 2009), Multi-Attribute Time Intensity (MATI; Kuesten, Bi, & Feng, 2013), Time Related Profiling (Kostyra, Baryłko-Pikielna, Dą browska, & Wasiak-Zys, 2008), and Sequential profiling (Methven et al, 2010). Other methods involve determination of sensory properties at points of consumption, such as the intensity variation descriptive method (Gordin, 1987), or in sync with chew strokes, such as Progressive Profiling (Jack, Piggott, & Paterson, 1994 (Caul, 1957) captures several product concepts, one being the order of elicitation of flavour characteristics.…”

Section: Introductionmentioning

confidence: 99%

Temporal Check-All-That-Apply (TCATA): A novel dynamic method for characterizing products

Castura¹,

Antúnez

Giménez

et al. 2016

Food Quality and Preference

241

191

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a b s t r a c tTemporal Check-All-That-Apply (TCATA) is introduced as a new dynamic method for describing multidimensional sensory properties of products as they evolve over time. TCATA extends the Check-All-That-Apply (CATA) method. Selection and deselection of attributes are tracked continuously over time, permitting assessors to characterize the evolution of sensory changes in products. TCATA is presented using results from trained panel evaluations of yogurt products. Data are also used to illustrate approaches for exploratory data analysis. Raw data from each assessor are represented using indicator charts. Panel data are aggregated into TCATA product plots. Reference lines are added to provide additional guidance. Product pairwise comparisons are made in TCATA difference plots, emphasizing differences that are less likely to have arisen from chance. Correspondence analysis (CA) is used to visualize product trajectories over time in a sensory space, providing a summary multivariate understanding of the dynamic sensory properties. CA conducted on the TCATA yogurt data highlight the importance of the dynamic profile, and suggest that understanding the complexity of products requires investigation of temporal changes. Results indicate that the TCATA method has potential for evaluating temporal aspects of sensory perception but further research is required to identify methodological issues and to refine the methodology.

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“…Another problem is that the intensity and duration of the heat are dependent on the food system (11)(12)(13). Amongst other ingredients, the fat content varies in food.…”

Section: Problems With Heat Determination In Foodsmentioning

confidence: 99%

“…Threshold differences in oil versus water can be explained by the idea that the lipophilic capsaicin dissolves better in an oily carrier than in water, and thus less capsaicin interacts with the trigeminal receptors in the oral cavity (11,13).…”

Section: Thresholds In Oil and Watermentioning

confidence: 99%

Determination of Thresholds for Capsaicin in Aqueous and Oil-Based Solutions

Schneider

Seuß-Baum

Schlich

2015

ACS Symposium Series

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The pungency detection thresholds for capsaicin in an aqueous and an oil-based solution 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 in either an aqueous (0.0225 ppm, 0.045 ppm, 0.090 ppm, 0.180 ppm and 0.360 ppm) or an oil solution (0.150 ppm, 0.450 ppm, 1.350 ppm, 4.050 ppm). In addition, the panelists were asked to identify the site of irritation (throat, tongue or both). The Best Estimate Thresholds for capsaicin were determined to be 0.080 ppm in the aqueous solution and 0.826 ppm in the oil solution. Chili users generally showed lower thresholds compared to non-users. Differences between users and non-users were not significant, suggesting that no desensitization effects occur; however, differences were more pronounced in the oil-based solution. In most cases, the primary irritation was experienced in the throat.

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Relationship of pungency and leading flavour attributes in model food matrices – temporal aspects

Cited by 28 publications

References 12 publications

The third dimension of flavor: A chemesthetic approach to healthier eating (a review)

The third dimension of flavor: A chemesthetic approach to healthier eating (a review)

Temporal Check-All-That-Apply (TCATA): A novel dynamic method for characterizing products

Determination of Thresholds for Capsaicin in Aqueous and Oil-Based Solutions

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