Impact of Allyl Isothiocyanate Addition on Consumers’ Sensory Perception in a Solid Food Matrix

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-06-16 DOI:10.1111/1750-3841.70336

Emily Dolan, Nicoletta Faraone, Matthew B. McSweeney

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引用次数: 0

Abstract

ABSTRACT

Cross-modal interactions have been investigated for different chemical irritants, but allyl isothiocyanate (AITC) remains largely unexplored. The objective of this study was to evaluate AITC's cross-modal interactions and impact on sensory perception of a solid food matrix (i.e., curried rice) when added at detection threshold (0.123 mg/100 mL) and below detection threshold (0.115 mg/100 mL). Furthermore, the study investigated the impact of encapsulation of AITC (spray dried with gum Arabic and Tween-20) on sensory perception. Curried rice was prepared in five variations: without AITC, with AITC added at and below the detection threshold, and with encapsulated AITC added at and below the detection threshold. The participants (n = 88) evaluated the samples using hedonic scales and rate-all-that-apply. The encapsulated AITC did not impact the consumers' liking scores, but the unencapsulated AITC significantly decreased their liking of texture and overall liking. The encapsulated AITC only increased bitterness and spiciness when added at the detection threshold and did not suppress the sweetness. Both forms of AITC at the detection threshold increased the saltiness perception of the curried rice. The unencapsulated AITC added at both concentration levels suppressed the sweetness of the curried rice and increased the intensity of bitterness and spiciness. Below the detection threshold, neither form of AITC increased saltiness perception. Future studies should continue to explore AITC in different food matrices, using different encapsulation methods and using dynamic sensory methodologies to fully explore its impact on sensory perception of foods.

Practical Application

The food industry is investigating new methods to increase saltiness perception of food items, while reducing sodium content and salt. This study evaluated how AITC can be used to enhance the saltiness perception of a solid food. Furthermore, it evaluated the impact of encapsulation of AITC's cross-modal interactions. By investigating the addition of AITC and encapsulated AITC, this study helps identify how the addition of AITC impacts sensory perception, as well as if it is a suitable candidate to enhance the saltiness perception of food.

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添加异硫氰酸烯丙酯对固体食物基质中消费者感官知觉的影响

不同化学刺激物的交叉模态相互作用已被研究，但异硫氰酸烯丙酯（AITC）在很大程度上仍未被探索。本研究的目的是评估AITC在检测阈值（0.123 mg/100 mL）和低于检测阈值（0.115 mg/100 mL）时的跨模态相互作用及其对固体食物基质（即咖喱饭）感官知觉的影响。此外，研究了AITC（阿拉伯胶和Tween-20喷雾干燥）包封对感官知觉的影响。制备了5种不同的咖喱饭：不含AITC、AITC在检测阈值及以下添加、AITC在检测阈值及以下添加。参与者（n = 88）使用享乐量表和所有适用的评分来评估样本。包装后的AITC对消费者的喜欢度评分没有影响，但未包装的AITC显著降低了消费者对口感的喜欢度和总体喜欢度。当添加量达到检测阈值时，包封的AITC只增加了苦味和辣味，对甜味没有抑制作用。在检测阈值处，两种形式的AITC都增加了咖喱饭的咸味感。两种浓度下未包封的AITC均抑制了咖喱米的甜度，增加了咖喱米的苦味和辣度。在检测阈值以下，两种形式的AITC都没有增加对咸味的感知。未来的研究应继续探索AITC在不同食物基质中的作用，采用不同的包封方法，采用动态感官方法，充分探索其对食物感官知觉的影响。食品工业正在研究新的方法来增加食品的咸感，同时减少钠和盐的含量。本研究评估了如何使用AITC来增强固体食物的咸味感。此外，它还评估了AITC跨模态相互作用封装的影响。通过研究AITC的添加和封装，本研究有助于确定AITC的添加如何影响感官知觉，以及它是否适合用于增强食物的咸味感知。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.