CAPSAICIN HEAT INTENSITY ‐ CONCENTRATION, CARRIER, FAT LEVEL, AND SERVING TEMPERATURE EFFECTS

Abstract

ABSTRACT In a study of pungency in food systems, three carriers (water, cheese sauce, starch paste) with varying fat levels (none, low, medium, high), synthetic capsaicin concentrations (0.0, 0.4, 0.8, 1.3 ppm), and serving temperatures (25 and 38C) were formulated. Panelists evaluated sensory heat intensity over a 3‐min interval. Time‐intensity parameters (maximum intensity‐MAX, time to maximum intensity‐TMAX, and rate of release‐RATE) were evaluated. Overall, intensity scores increased as capsaicin concentration increased. The increase was related to carrier and fat level. Water samples (0.4, 0.8, and 1.3 ppm) were perceived as more intense than cheese or starch samples at the same capsaicin level. Generally, increasing the fat level resulted in lower intensity scores. Warming samples increased RATE, the only parameter affected by temperature. The training method was effective when water was the carrier. However, physical or chemical interactions that occur in simple food systems may influence perceived pungency.