ArticleLebensmittel-Wissenschaft + [i.e. und] Technologie. Food science + technology. Science + technologie alimentaire2021
Impact of capsaicin on aroma release and perception from flavoured solutions.
Article in Lebensmittel-Wissenschaft + [i.e. und] Technologie. Food science + technology. Science + technologie alimentaire, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 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
8 citing papers in PubMed, 33 citations in OpenAlex.
- Spicy Personality: On the Relationship Between Personality Traits and the Preference for Spicy Foods.Foods (Basel, Switzerland) · 2026Review
- Flavoromics integrated with machine learning to elucidate key aroma compounds in aroma-directed chili peppers and predict sensory quality.Current research in food science · 2026Article
- Combining Ability ofCurrent issues in molecular biology · 2024Article
- Capsaicin: Emerging Pharmacological and Therapeutic Insights.Current issues in molecular biology · 2024Review
- Progress in Multisensory Synergistic Salt Reduction.Foods (Basel, Switzerland) · 2024Review
- Dynamic Instrumental and Sensory Methods Used to Link Aroma Release and Aroma Perception: A Review.Molecules (Basel, Switzerland) · 2023Review
- The heat is on: Consumers modify their oral processing behavior when eating spicy foods.Current research in food science · 2023Article
- Understanding If Differences in Salivary Flow Rate and Total Protein Content Triggered by Biological Factors (Sex and Age) Affect Aroma Perception and the Hedonic and Emotional Response of Wine Consumers.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Capsaicin is the main component in chilli pepper, which contributes to the spiciness of the food. However, the role of capsaicin on aroma perception has been controversial in the literature. This is the first study exploring the impact of capsaicin on aroma release and perception simultaneously. Flavoured solutions with 3-methylbutanal (nutty note) were made with or without 5 mg/L capsaicin. Real-time APCI-MS analysis was applied to investigate in-nose aroma release during and after consumption of the solutions, and sensory tests were simultaneously conducted to reveal any temporal perception changes over 60 s. The results from 15 participants with triplicates indicated that capsaicin had no significant impact on aroma concentration from aqueous solutions, but the aroma perception rating was significantly higher (p < 0.0001), increasing by 45%. Capsaicin also enhanced average saliva flow by 92% (p < 0.0001), and lower saliva flow participants were found to have lower spiciness and aroma ratings.
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Registered trials
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