水、油基质对辣椒粉感知辣度的影响

IF 1.6 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Jungmin Oh, Kyung-Hyung Ku, Seul-Ki Lee, Jeong Ho Lim
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引用次数: 0

摘要

辣椒中辛辣化合物的含量并不总是与人类感知到的辛辣强度直接相关。这种差异突出了辣度感知的复杂性,并强调需要一种综合方法,将仪器分析和感官评估结合起来。我们将仪器分析(u-HPLC)与经过培训的小组成员描述性分析的感官评估相结合。为了检验食物基质如何影响辣度感知,我们比较了辣椒粉的水提取物和油提取物。我们的研究结果揭示了一个显著的基质效应:在相同的辣椒素含量下,油提取物被认为比水提取物辣得少。这一现象可归因于几个因素,包括油可能抑制辣椒素与瞬时受体潜在香草样蛋白1 (TRPV1)受体之间的直接接触的涂层效应以及油提取的其他化合物对风味的干扰。这表明,辣椒素的含量不仅决定了辣椒素的辣度,还决定了辣椒素与食物基质之间复杂的相互作用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Water and Oil Matrix Effect on the Perceived Spiciness in Chili Pepper Powder

The content of pungent compounds in chili peppers does not always directly correlate with the perceived intensity of spiciness in humans. This discrepancy highlights the complex nature of spiciness perception and underscores the need for a comprehensive approach that combines both instrumental analysis and sensory evaluation. We combined instrumental analysis (u-HPLC) with sensory evaluation by descriptive analysis with trained panelists. To examine how the food matrix affects spiciness perception, we compared water and oil extracts of chili pepper powder. Our findings revealed a notable matrix effect: oil extracts were perceived as less spicy than water extracts within the same capsaicinoid content. This phenomenon could be attributed to several factors, including a coating effect where oil might inhibit direct contact between capsaicin and transient receptor potential vanilloid 1 (TRPV1) receptors and flavor interference from other compounds extracted by oil. This suggests that spiciness perception is not solely determined by capsaicinoid content but also by the complex interactions between the capsaicinoid and the food matrix.

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来源期刊
Journal of Sensory Studies
Journal of Sensory Studies 工程技术-食品科技
CiteScore
3.80
自引率
20.00%
发文量
71
审稿时长
18-36 weeks
期刊介绍: The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.
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