Relationship of pungency and leading flavour attributes in model food matrices – temporal aspects

Temporal aspects and interaction effect of pungency evoked by capsaicin/chili and leading flavour attributes in model food matrices were studied. Two experiments were performed: in experiment I pure capsaicin at three levels (0.5, 25, 125 ppm) was added to various carriers (water solution, potato starch gruel and tomato soup and sauce) and in experiment II chili powder was used as irritant (0.03%, 0.08%, 0.2%) in six different model food matrices (tomato, chicken and mushroom soups and sauces). Intensity changes of pungency and 2–3 leading flavour/taste attributes were traced using Time–Intensity procedure at pre-determined discrete time intervals. Most of T–I parameters of capsaicin pungency depended strongly on both, carrier complexity and capsaicin concentration. The three pairs of model soups and sauces suppressed pungency evoked by chili differently. Pungency intensity was consistently lower in sauces than in soups. Increasing chili level caused systematic but moderate or slight suppression of leading flavour attributes (more often in soups and less in sauces). Various taste quality (acidic, bitterness and saltiness) were differently affected by pungency. Quality changes and temporal migration of pungency sensation in the mouth contributed additionally to the complexity of interaction between pungency/leading flavour and taste attributes/carriers.