ArticleFood research international (Ottawa, Ont.)2020
Impact of capsaicin on aroma release: in vitro and in vivo analysis.
Article in Food research international (Ottawa, Ont.), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
9 citing papers in PubMed, 39 citations in OpenAlex.
- Can trigeminal sensations impact saltiness perception? A mini-review.Journal of the science of food and agriculture · 2026Review
- Process-Modulated Flavor Formation and Establishment of Predictive Modeling for Aroma in Spicy Anchovies.Molecules (Basel, Switzerland) · 2025Article
- Capsaicin: Emerging Pharmacological and Therapeutic Insights.Current issues in molecular biology · 2024Review
- Antimicrobial Properties of Capsaicin: Available Data and Future Research Perspectives.Nutrients · 2023Review
- Pungency Perception and the Interaction with Basic Taste Sensations: An Overview.Foods (Basel, Switzerland) · 2023Review
- The GenusMolecules (Basel, Switzerland) · 2023Review
- The heat is on: Consumers modify their oral processing behavior when eating spicy foods.Current research in food science · 2023Article
- The relation between stimulated salivary flow and the temporal consumption experience of a liquid oral nutritional supplement.Appetite · 2021Article
- Impact of capsaicin on aroma release and perception from flavoured solutions.Lebensmittel-Wissenschaft + [i.e. und] Technologie. Food science + technology. Science + technologie alimentaire · 2021Article
Corrections and comments
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Authors and funding
5 authors at 4 institutions in 3 countries.
Funding
Abstract
Capsaicin is the main bioactive compound in chili pepper that leads to the perception of "spiciness". However, the effect of capsaicin on aroma release in the nose remains unexplained. This is the first study designed to measure capsaicin's impact on aroma release during consumption. In vitro studies, using static headspace analysis by atmospheric pressure chemical ionization-mass spectrometry (APCI-MS), showed no impact of capsaicin (5 ppm) on the gas-liquid partitioning equilibria of a range of aroma compounds. However, a significant reduction in aroma release was observed in vivo, during oral melting of a model ice cube system (p < 0.05) included 5 ppm capsaicin. The total release of aroma into the nasal cavity was decreased, such that only 49% of 3-methylbutanal, 60% of 1-octen-3-ol and 83% of linalool was released. This is the first evidence of capsaicin's reduction effect on aroma release during consumption. It was also found that 5 ppm capsaicin increased saliva secretion by 75%, which may have led to the dilution of aroma compounds in the mouth and directly impacted the aroma release into the nasal cavity. The most hydrophilic compound (3-methylbutanal) was affected by capsaicin to a greater extent than the hydrophobic compound (linalool), the solvent effect of the additional saliva may explain this.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.