Analysis of capsaicin and the perceived spiciness of cabbage kimchi according to different preparation methods

Abstract

The object of this study was to determine the perceived spiciness of cabbage kimchi according to different preparation methods (leaves, stem, pureed and chopped mixtures of both leaves and stems). Four types of kimchi were selected with different levels of spiciness and capsaicin contents were conducted using HPLC. The degree of perceived spiciness was evaluated on a 15-point universal scale using the Spectrum method. Time to reach maximum intensity (T max ) was evaluated based on the time at which the maximum perceived spiciness was achieved for a period up to 30 s after the kimchi had been spat out. The spiciness and time intensity evaluations of kimchi were conducted separately. Measuring the capsaicinoid content of each part of cabbage revealed that the leaves had a higher capsaicinoid content than the stems. The participants recognized different degrees of spiciness depending on the part of the cabbage they tasted: Spiciness intensity of leaves was higher than intensity of stem in all Kimchi samples (p < .05). It was also found that the time to reach maximum intensity of spiciness lengthened as the capsaicinoid content of the kimchi increased, indicating that different part of the cabbage affected the participants' perception of its spiciness. Practical ApplicationsCapsaicin is known for the spicy perception in kimchi. Analysis of spicy perception of kimchi, to this date, was solely dependent on instrumental analysis of capsaicin content in kimchi. This study found the difference in spiciness intensities according to the different presentation method of cabbage kimchi. Differences in perceived spiciness intensities were observed in different part of cabbage, and even between pureed and simple mix, in which composed with same ratio of leaves and stem. Finding from this study may provide the justification of using human sensory panel for rating spiciness intensity of kimchi instead of dependent on instrumental analysis of capsaicin for spiciness evaluation.

The influence of a carrier food on the perceived spiciness of chili pepper sauce

“…This indicates the potential food matrix effects of sauces on human‐perceived spiciness intensities. A similar pattern was observed in a previous study on kimchi; there, the intensity of the spiciness of kimchi with a known capsaicinoid content did not correlate with expected intensities according to sensory references based on CAP solution (Chon & Kim, 2021; Yoon et al, 2021). These results suggested that different textures and/or the internal factors such as salinity, pH, and sugar content of the food matrix may influence the sensory perception of spiciness in kimchi.…”

“…This indicates the potential food matrix effects of sauces on human-perceived spiciness intensities. A similar pattern was observed in a previous study on kimchi; there, the intensity of the spiciness of kimchi with a known capsaicinoid content did not correlate with expected intensities according to sensory references based on CAP solution (Chon & Kim, 2021;Yoon et al, 2021).…”

“…Panel training was performed following the ASTM method of descriptive analysis testing for sensory evaluation (ASTM: MNL13, Chapter 3, The Spectrum descriptive analysis method). The panelists were Spectrum‐trained to rate perceived spiciness using CAP (Sigma‐Aldrich, St Louis, MO) solution according to the previously published method of Chon and Kim (2021). During the training session, panelists briefly calibrated their palates using capsaicin reference solutions (0.5, 2.0, 4.0, 6.0 mg/kg; correspond to the intensity of 2, 5, 7, 9 respectively) in ascending order.…”

“…This higher rate of absorption, in turn, could have influenced the perceived spiciness evaluated by the human sensory panel. Chon and Kim (2021) investigated the perceived spiciness of kimchi according to different preparation materials and methods (leaves, stems, and pureed and chopped mixtures of both leaves and stems). Their results indicated that the different parts of the cabbage (leaves vs. stem) affected the participants' perception of spiciness, even with the same capsaicinoid content.…”

“…Therefore, sensory evaluation is critical to achieving a complete understanding of perceived spiciness. To this date, a few sensory analysis of spicy foods have been evaluated in previous studies (Cho & Kwon, 2020; Chon & Kim, 2021; Oney Montalvo et al, 2020; Park, Ko, Lim, & Hong, 2020). Most previous sensory studies have examined perceived spiciness in the context of a modeling system (Carden, Penfield, & Saxton, 1999; Kostyra, Baryłko‐Pikielna, & Dąbrowska, 2010; Nasrawi & Pangborn, 1990; Yang & Boyle, 2016).…”