Relationship between pungency and food components – A comparison of chemical and sensory evaluations

•The time-intensity parameter Imax depends on the complexity of the matrix.•Pungency perception is strongly influenced by the starch content in food.•Results obtained from model food matrices can be applied to convenience products.•The HPLC analysis and the sensory evaluation (Imax) correlate with a...

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Bibliographic Details
Published in:Food quality and preference 2014-12, Vol.38, p.98-106
Main Authors: Schneider, Désirée J., Seuß-Baum, Ingrid, Schlich, Elmar
Format: Article
Language:English
Subjects:
Capsaicinoid
HPLC–MS analysis
Pungency
Salsa
Time-intensity analysis
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Summary:•The time-intensity parameter Imax depends on the complexity of the matrix.•Pungency perception is strongly influenced by the starch content in food.•Results obtained from model food matrices can be applied to convenience products.•The HPLC analysis and the sensory evaluation (Imax) correlate with an R2 of 0.8029. The influence of food ingredients (water, starch, fat, and sugar), individually and in combination, on the sensory perception of the pungency of capsaicin was studied in model food systems using the time-intensity method. Furthermore, the transferability of the results obtained using model food matrices to complex matrices, such as convenience salsas, was investigated. Significant differences between the samples (p
ISSN:0950-3293
1873-6343
DOI:10.1016/j.foodqual.2014.05.017