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Impact of capsaicin on aroma release: in vitro and in vivo analysis - PubMed

Impact of capsaicin on aroma release: in vitro and in vivo analysis

Ni Yang et al. Food Res Int. 2020 Jul.

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.

Keywords: APCI-MS; Aroma release; Breath analysis; Chili; Saliva; Spicy food.

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Figures

**Fig. 1**
Schematic diagram of experimental design for the *in-vivo* study.

**Fig. 2**
Breath-by-breath signals for four compounds (linalool, 3-octen-1-ol, 3-methylbutanal and acetone) during consumption measured by APCI-MS for a control sample (CTR) at time 93.5–95.5 min and a capsaicin sample (CAP) at time 109.5 – 111.5 min.

**Fig. 3**
The average (i) Imax and (ii) AUC, (iii) Tmax results of each aroma compound released in-nose during consumption of control (CTR, white bar) and capsaicin (CAP, grey bar) samples. Standard error is shown as +/- error bars, * and ** indicated a statistical difference of p < 0.05 and p < 0.01 as measured by ANOVA.

**Fig. 4**
Compound hydrophobicity (Log P) and the ratio of CAP/CTR for average Imax (■), AUC (♦), and Tmax (▲) values from capsaicin and control samples.

**Fig. 5**
(i) Ratio of in-nose release (CAP/CTR), as measure by APCI-MS, calculated from average Imax of an individual panelist’s data for three aroma compounds (3-methylbutanal, 1-octen-3-ol and linalool). Standard error is shown as +/- error bars. (ii) Cumulative mean calculations of the CAP/CTR ratio from the Imax data for three aroma compounds (3-methylbutanal, 1-octen-3-ol and linalool). Each line represents a cumulative mean calculation for 12 samples.

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Impact of capsaicin on aroma release: in vitro and in vivo analysis - PubMed