The influence of common food additives and temperature on threshold perception of capsaicin

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Abstract
The effects of 0.01, 0.06, 0.15 and 0.29 M sucrose, 0.02, 0.09 and 0.26 M sodium chloride, and 0.0005, 0.002 and 0.005 M citric acid upon the recognition threshold of capsaicin in ethanol and water solution were determined. The effects of 2, 18 and 60°C on the recognition threshold of capsaicin were measuered. These temperature effects were also measured when 0.15 M sucrose, or 0.09 M sodium chloride was added to the medium. Eight samples ranging from 0.06 to 0.07 mg/l capsaicin were presented to a taste panel. Results showed a trend (p <0.001) of masking pungency with the increasing concentrations of sucrose. A trend (p <0.01) of enhancement of pungency in 60°C solutions and masking of pungency in 2°C samples was found. A trend (p <0.05) of masking and enhancing of pungency was found when samples containing 0.15 M sucrose were similarly heated and chilled. In samples which contained 0.09 M sodium chloride and which were tested at 60°C and 2°C the sodium chloride reduced the masking and enhancing effects of the temperature of the solutions. Unlike sucrose, sodium chloride and citric acid at 18°C were found to have no strong trend in affecting the threshold level of capsaicin.

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