Cross-modal effect of capsaicin and pepper oleoresin on the enhancement of saltiness perception in a NaCl model solution

Wang, Yang; Zhong, Kui; Shi, Bolin; Wang, Houyin; Liu, Longyun; Zhang, LuLu; Gao, Haiyan

doi:10.1016/j.foodqual.2022.104542

Cited by 14 publications

(9 citation statements)

References 45 publications

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“…Participants reported that soup samples with low to moderate amounts of capsaicin were more salty compared to soup samples without capsaicin added. Our results support a growing body of evidence that capsaicin increases salt taste intensity, particularly at low to moderate concentrations of salt 24,25,[42][43][44][45] . This suggests that capsaicin may be particularly beneficial in increasing perceived saltiness of reduced sodium food products, which could aid in their acceptance.…”

Section: Discussionsupporting

confidence: 87%

“…This suggests that capsaicin may be particularly beneficial in increasing perceived saltiness of reduced sodium food products, which could aid in their acceptance. However, the salt taste enhancement was weak in our study, and cross-modal interactions between taste, smell, and chemesthesis may be necessary to see a stronger enhancement of salt taste 25,42 . It is noteworthy that other studies have been conducted in Asian countries, where spice consumption is high.…”

Section: Discussioncontrasting

confidence: 62%

“…In one study, normosmic individuals reported that 4.4 g/L solutions of salt tastes saltier with 0.1 or 0.3 mg/L added capsaicin compared to when no capsaicin is added 24 . Others have found that 3200 mg/L of capsaicin increased salt taste intensity of a 0.98 g/L salt water solution by 51% compared to the salt water solution with no capsaicin added 25 . Observational studies also report that participants with a high spice preference had lower salt intakes and blood pressure than individuals who disliked spicy food 26 .…”

Section: Introductionmentioning

confidence: 99%

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More spice, less salt: how capsaicin affects liking for and perceived saltiness of foods in people with smell loss

Hunter

Beatty

Dalton

2023

Preprint

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People who lose their sense of smell self-report consuming more salt to compensate for a lack of flavor and enhance eating enjoyment. However, this can contribute to excess sodium intake and a poor diet. Capsaicin may help increase salt taste intensity and eating enjoyment in this population, but this has not been studied. The purpose of this study was to determine 1) whether salt intake in those with smell loss differs from population averages, 2) whether capsaicin increases flavor and salt taste intensity, and 3) if adding spice to foods increases food liking in individuals with smell loss. Participants 18-65 years old with confirmed partial or total smell loss for at least 12 weeks completed two sets of replicate test sessions (four total). In two sessions participants rated overall flavor intensity, taste qualities intensities, spicy intensity, and liking for model tomato soups with low or regular sodium content and three levels of capsaicin (none, low, or moderate). In the other two sessions, participants rated the same sensory attributes for model food samples with three levels of added spice (none, low, or moderate). 24-hour urine samples were also collected to determine sodium intake. Results indicate that although sodium intake is higher than recommended in those with smell loss (2893 +/- 258 mg/day), they do not consume more sodium than population averages. Adding low and moderate amounts of capsaicin to a model tomato soup increased the intensity of overall flavor and saltiness compared to a model tomato soup without capsaicin. However, the effect of capsaicin on liking differed by food type. In conclusion, the addition of capsaicin can improve flavor, salt taste intensity, and eating enjoyment in people with smell loss.

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Section: Discussionsupporting

confidence: 87%

Section: Discussioncontrasting

confidence: 62%

Section: Introductionmentioning

confidence: 99%

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More spice, less salt: how capsaicin affects liking for and perceived saltiness of foods in people with smell loss

Hunter

Beatty

Dalton

2023

Preprint

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“…Narukawa et al (2011) found an enhancement of saltiness of NaCl solutions when capsaicin was added. Wang et al (2022) showed that the application of either single capsaicin or the combination of capsaicin and pepper oleoresin enhanced saltiness of NaCl solutions. Regarding retronasal smell, Prescott and Stevenson (1995) tested the effects of capsaicin on strawberry flavor and did not find evidence for flavor intensity suppression by capsaicin.…”

Section: Introductionmentioning

confidence: 99%

“…Concerning texture perception, Lv et al (2020) observed a small decrease in thickness discrimination thresholds of maltodextrin solutions after stimulation with capsaicin. One possible mechanism that has been proposed to explain an enhancement of taste, smell, or texture perception by trigeminal stimuli is a synergistic, cognitive effect that enhances sensory intensity when different sensory qualities are perceived simultaneously together (Keast & Breslin, 2003;Wang et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Getting hot: Effect of chili pepper addition on sensory perception of liquid and solid foods

Lyu

Hendriks

Geary

et al. 2022

Journal of Food Science

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The impact of trigeminal oral burn and pungency on taste, flavor, and mouth-feel perception of commercially available foods is underexplored. This study aimed to determine the effect of oral burn sensations evoked by the addition of chili powder to tomato soup, beef burger patties, and curried rice on taste, flavor, and mouth-feel perception. Chili powder was added to tomato soups, beef burger patties, and curried rice at four concentrations. A consumer panel comprising n = 66 participants (49 women, 25.5 ± 5.8 years, BMI 22.9 ± 2.8 kg/m 2 ) assessed taste, flavor, trigeminal, and mouth-feel intensity of all samples using Rate-All-That-Apply methodology. Food matrix consistency strongly impacted oral burn sensations with solid food matrices (beef burger patties and curried rice) suppressing oral burn intensity compared to liquid food matrices (tomato soup). With increasing oral burn intensity, perceived intensity of beef flavor decreased significantly for beef burger patties. Tomato flavor, sweetness, and sourness intensity decreased significantly with increasing oral burn intensity for tomato soups. Perceived burn intensity of all food matrices and beef flavor intensity of beef burger patties differed between infrequent and frequent chili pepper consumers. We conclude that increasing oral burn intensity by the addition of chili pepper powder led to only small reductions in taste and flavor intensity of tomato soups and to little or no changes in flavor and mouth-feel perception of beef burger patties and curried rice. We suggest that reductions in taste, flavor, and mouth-feel intensity caused by oral burn might be more pronounced in liquid (tomato soup) than solid foods (beef burger patties and curried rice).

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Enhancing saltiness perception in bone broth: the additive effect of oil and optimization of sodium‐reduction formula for consumer acceptability

Zhang,

Cao,

Zhu

et al. 2024

J Sci Food Agric

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BackgroundExcessive NaCl intake in liquid and semi‐solid food (e.g., soup, hot pot base, sauce) poses a high risk to human health, and reducing NaCl intake is a major concern for global health.ResultsUsing the generalized Labeled Magnitude Scale (gLMS) method, the study verified the possibility of sodium reduction through oil addition. The compromised acceptance threshold (CAT) and hedonic rejection threshold (HRT) have been determined. The gLMS results showed that the saltiness intensity of samples containing 0.36% NaCl and 2.29% sunflower seed oil (SSO) was significantly higher than that of samples containing only 0.36%NaCl (p<0.05). CAT and HRT results indicated that by adding 3.59% sunflower oil, the NaCl content could be reduced to a minimum of 0.14% without causing sensory rejection in the bone broth samples. The quantitative descriptive analysis method was used to determine the effects of NaCl and oil concentrations on the sensory attributes of bone broth samples. Furthermore, it analyzed the consumer acceptability drivers in combination with the hedonic scale to optimize the formulation of reduced‐salt bone broth products. Notably, sample E (0.36% NaCl, 2.29% fat) not only had a significant salt reduction effect with a 20% decrease in NaCl, but also improved overall acceptability.ConclusionThis study provides theoretical guidance for designing salt‐reduction cuisine within the catering and food industries, including bone broth and hot pot bases.This article is protected by copyright. All rights reserved.

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Cross-modal effect of capsaicin and pepper oleoresin on the enhancement of saltiness perception in a NaCl model solution

Cited by 14 publications

References 45 publications

More spice, less salt: how capsaicin affects liking for and perceived saltiness of foods in people with smell loss

More spice, less salt: how capsaicin affects liking for and perceived saltiness of foods in people with smell loss

Getting hot: Effect of chili pepper addition on sensory perception of liquid and solid foods

Enhancing saltiness perception in bone broth: the additive effect of oil and optimization of sodium‐reduction formula for consumer acceptability

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