Temporal effectiveness of sugar solutions on mouth burn by capsaicin
R. J. GARNANEZ and L. H. McKee. Family and Consumer Sciences, New Mexico State University, P.O. Box 30003, MSC 3470, Las Cruces, NM 88003
Mouth burn induced by chile comes primarily from capsaicin. Production of hot pepper sauces results in large quantities of waste peels and seeds which have potential as a fiber supplement. High levels of pungency remaining in the fiber even after extraction, however, will limit commercial potential. The use of other food compounds to temper the mouth burn may provide a means to using the fiber supplement as a food ingredient.
The research objective was to evaluate the effectiveness of sugar solutions in tempering mouth burn induced by capsaicin.
Seven trained panelists participated. Three sugars (sucrose, fructose and lactose) at two concentrations (5% and 10%) and two temperatures (4oC and 35oC) were tested. A no sugar treatment was used as the control. Panelists recorded perceived burn at timed intervals on unstructured, 11.5 cm line scales anchored on the left with "no burn" and on the right with "burn." Fourteen treatment combinations were evaluated in duplicate by each panelist over a fourteen day testing period.
Reduction (p>0.05) in mouth burn occurred with introduction of any solution, but solutions at 4oC (average decrease=2.17 cm) tempered the burn more effectively (p<0.05) than solutions at 35oC (average decrease=1.22 cm). Burn decreased (p>0.05) while any solution was in the mouth (average decrease=1.70 cm), but rebounded after expectoration. Decrease in mouth burn may have been due to lowered mouth temperature and tastebud distraction, which stimulated a sensation of decreased mouth burn.
Although positive effects were noted, permanent reduction in mouth burn that would allow use of the chile fiber as a food ingredient was not achieved with any of the sugar solutions tested. More research is needed to evaluate the effects of substances such as lipids and acids on mouth burn induced by capsaicin.
Session 73G, Sensory Evaluation