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KMID : 1134820170460121510
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Journal of the Korean Society of Food Science and Nutrition
2017 Volume.46 No. 12 p.1510 ~ p.1516
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Effect of Capsaicin on the Threshold of Sweet, Sour, Salty, and Umami Tastes
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Chung Yeh-Ji
Jeong Yoon-Hwa
Kim Mi-Sook
Lee Young-Seung
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Abstract
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This study examined the effects of capsaicin on the threshold of sweet, sour, salty, and umami tastes. The absolute and recognition best estimation thresholds (BET) for sweet, salty, sour, and umami were assessed for ten trained subjects. At eight different concentrations for each taste, water or two levels (0.5 and 1.3 ppm) of capsaicin was used as the solvent. For all tastes based on water or water containing 0.5 or 1.3 ppm capsaicin, the recognition group BET was higher than the absolute group BET. For the umami, sweetness, and sourness groups, the BET based on water was lower than that based on capsaicin-added water, whereas the opposite trend was observed for saltiness. This indicates that the intensity of umami, sweetness, and sourness perceived by subjects was suppressed in the presence of capsaicin, while capsaicin enhanced the perception of saltiness.
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KEYWORD
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basic taste, capsaicin, absolute threshold, recognition threshold
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