Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
Food Res Int. 2023 Apr;166:112631. doi: 10.1016/j.foodres.2023.112631. Epub 2023 Feb 24.
The tingling evoked by Sichuan pepper and the burning elicited by chili pepper constitutes the typical flavor of Sichuan cuisine and is a component of leisure food. Although factors affecting the burning sensation have extensively been studied, few studies have examined the factors of individual sensitivity, personality traits, and dietary habits that contribute to the perception of oral tingling sensation, which hinders the formulation of tingling products and the development of new products. In contrast, many studies have examined the factors influencing the burning sensation. In this web-based survey, 68 participants disclosed their dietary habits, liking for tingling and hot foods, and psychological traits. Individual sensitivity to the tingling and burning sensation produced by a range of Sichuan pepper oleoresin and capsaicin solutions was determined using rated differences from control, generalized labeled magnitude scale method and ranking test. The consistency score indicated the accuracy of individual ranking results while also providing an indirect response to the sensitivity of the participant to supra-threshold for burning or tingling. Individual ratings for medium Sichuan pepper oleoresin concentrations significantly correlated with the just noticeable difference (p < 0.01), and ratings for medium and high capsaicin concentrations correlated significantly with 6-n-propylthiouracil ratings (p < 0.01). Notably, the power exponent of burning was significantly correlated with the burning recognition threshold (p < 0.01), and the power exponent of tingling and burning were significantly correlated (r = 0.340, p < 0.05). There was a negative correlation between supra-threshold tingling and burning sensation perceptions and life satisfaction ratings. Further, intensity ratings for oral tingling and burning sensation did not always correspond with individual sensitivity indicators (e.g., recognition threshold, 6-n-propylthiouracil, just noticeable difference, and consistency score). Thus, this study provides new insight into establishing a sensory selection method for chemesthetic sensation panelists and theoretical guidelines for formulation design and in-depth analysis of popular tingling dishes and foods.
花椒的刺痛感和辣椒的灼热感构成了川菜的典型风味，也是休闲食品的组成部分。虽然影响灼热感的因素已经得到了广泛的研究，但很少有研究探讨个体敏感性、个性特征和饮食习惯等因素对口腔刺痛感的感知的影响，这阻碍了刺痛感产品的配方和新产品的开发。相比之下，许多研究都探讨了影响灼热感的因素。在这项基于网络的调查中，68 名参与者披露了他们的饮食习惯、对刺痛感和辛辣食物的喜好以及心理特征。使用从对照物、广义标记大小量表法和排序测试中获得的差异来确定一系列花椒油树脂和辣椒素溶液引起的刺痛和灼热感的个体敏感性。一致性得分表明了个体排序结果的准确性，同时也间接反映了参与者对灼热或刺痛的超阈值的敏感性。中等浓度花椒油树脂的个体评分与可察觉差异显著相关（p<0.01），中高浓度辣椒素浓度的评分与 6-正丙基硫脲的评分显著相关（p<0.01）。值得注意的是，灼热感的幂指数与灼热识别阈值显著相关（p<0.01），刺痛和灼热感的幂指数也显著相关（r=0.340，p<0.05）。超阈值刺痛和灼热感感知与生活满意度评分呈负相关。此外，口腔刺痛和灼热感的强度评分并不总是与个体敏感性指标相对应（例如，识别阈值、6-正丙基硫脲、可察觉差异和一致性得分）。因此，本研究为建立化学感觉测试人员的感官选择方法提供了新的见解，并为配方设计和深入分析流行的刺痛菜肴和食品提供了理论指导。
