The influence of NaCl on the dynamic perception of the pungency sensation elicited by Sichuan pepper oleoresins

[Display omitted] •The pungency thresholds increased significantly in the NaCl solutions.•The intensity of Sichuan pepper oleoresin (Spo) was suppressed in the 167.90 g/L NaCl.•The TI parameters of Spo solutions were decreased at 42.95 g/L and 167.90 g/L NaCl. A cross-modal interaction may exist bet...

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Bibliographic Details
Published in:Food research international 2021-11, Vol.149, p.110660-110660, Article 110660
Main Authors: Cao, Xiao-Xiao, Zhao, Lei, Shi, Bo-Lin, Wang, Hou-Yin, Zhang, Qing-Bin, Zhong, Kui, Sun, Pei, Zhu, Bao-Qing, Zhang, Lu-Lu
Format: Article
Language:English
Subjects:
dynamic
NaCl
perception
Pungency
Sichuan pepper
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Summary:[Display omitted] •The pungency thresholds increased significantly in the NaCl solutions.•The intensity of Sichuan pepper oleoresin (Spo) was suppressed in the 167.90 g/L NaCl.•The TI parameters of Spo solutions were decreased at 42.95 g/L and 167.90 g/L NaCl. A cross-modal interaction may exist between the perception of saltiness and the pungency elicited by Sichuan pepper oleoresin (Spo). Thirty-one hypersensitive panelists were selected to participate in this study. Spo solutions dissolved in different NaCl concentrations, ranging from 1.25 g/L to 167.9 g/L, were used as the test samples. The rated difference from control, the generalized labeled magnitude scale (gLMS), and the time-intensity (TI) method were used to determine the detection threshold (DT), the recognition threshold (RT), the intensity, and the dynamic perception of pungent sensation. The results revealed that the pungency thresholds increased significantly (p 
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2021.110660