RESUMO
Piperine is an alkaloid that is responsible for the pungency of black pepper and long pepper. This hydrophobic compound causes a spicy sensation when it comes in contact with trigeminal neurons of the oral cavity. Piperine has low solubility in water, which presents difficulties in examining the psychophysical properties of this stimulus by standard aqueous chemosensory tests. This report describes approaches that utilize novel edible film formulations for delivering precise amounts of piperine to the human oral cavity. These films were then used to identify detection thresholds for piperine, and to identify the chemosensory properties of this compound at suprathreshold amounts. When incorporated into edible films, mean detection thresholds for piperine were approximately 35 nanomoles. For suprathreshold studies, edible films that contained 4000 nanomole amounts of piperine yielded variable intensity responses in subjects, with mean intensities in the moderate range. This amount of piperine caused significant self-desensitization, which was partially reversed after 60-90 min. In contrast, edible films that contained lower amounts of piperine yielded mean intensity ratings in the weak range and showed essentially no self-desensitization. The application of piperine to the circumvallate region of the tongue caused moderate intensity responses that were identified as primarily spicy, and rarely bitter. In addition, oral rinses with aqueous sucrose solutions decreased mean intensities for piperine by approximately twenty-five percent over sixty seconds. Blockage of nasal airflow significantly decreased piperine intensities in the oral cavity. These two findings indicate that oral sucrose or blockage of nasal airflow can modulate piperine perception in the human oral cavity. Finally, these results indicate that a variety of excipients can be included in edible film formulations for presenting piperine to the oral cavity at stimulus amounts that cause quantifiable chemosensory responses.
