The influence of NaCl on the dynamic perception of the pungency sensation elicited by Sichuan pepper oleoresins.

A cross-modal interaction may exist between the perception of saltiness and the pungency elicited by Sichuan pepper oleoresin (Spo). Thirty-one hypersensitive panelists were selected to participate in this study. Spo solutions dissolved in different NaCl concentrations, ranging from 1.25 g/L to 167.9 g/L, were used as the test samples. The rated difference from control, the generalized labeled magnitude scale (gLMS), and the time-intensity (TI) method were used to determine the detection threshold (DT), the recognition threshold (RT), the intensity, and the dynamic perception of pungent sensation. The results revealed that the pungency thresholds increased significantly (p < 0.01) in the solution with a high NaCl (167.9 g/L) concentration. Furthermore, high NaCl solutions suppressed the pungency intensity at all Spo concentrations except for 0.02 g Spo/L in water (p < 0.05). The TI and principal component analysis (PCA) results showed that an increase in the Spo concentration prolonged the duration of the pungency sensation. However, the maximum intensity, the time to reach maximum intensity, the decay time of perception, and the end time of perception of the Spo solutions ranging from 2.13 g/L to 4.69 g/L were significantly reduced at medium (42.95 g/L) and high NaCl concentrations. Since the salty and pungency sensations exhibited by NaCl and Spo are common flavor combinations in food products and dishes, studying the influence of saltiness on the dynamic perception of pungent sensation not only aids the development of oral cleaners during pungency evaluation but also presents significant theoretical and practical value in creating pungent food and cuisine based on consumer preferences.

The enhancement of the perception of saltiness by Sichuan pepper oleoresin in a NaCl model solution.

Health concerns related to the intake of salt have necessitated the investigation into NaCl reduction by examining the cross-modal interaction between the perception of saltiness and pungency elicited by Sichuan pepper oleoresin (Spo). The category scale and the generalized Labeled Magnitude Scale (gLMS) were used to determine the degree to which Spo enhanced the perception of saltiness in the NaCl model solution. Sixty-eight participants were divided into the hyposensitive, semi-sensitive, and hypersensitive groups according to individual exponent. The power functions of saltiness under different pungency carriers were obtained. The level of enhancement varied between the different sensitivity groups and pungency carriers. In the hypersensitive group, the low and strong pungency carriers effectively enhanced the perception of saltiness at low to moderate, and moderate to strong NaCl solutions, respectively. In the semi-sensitive group, low and moderate pungency carriers induced additive effect in the perception of saltiness at full and moderately strong NaCl solutions, respectively. However, the additive effect was inadequate in the hypo-sensitive group. Therefore, the low pungency solution was more feasible for enhancing in the perception of saltiness, while the maximum NaCl reduction percentages corresponded to the hypersensitive and semi-sensitive groups at 38.61% and 39.06%, respectively. This research not only provided insight into the effect of pungency on the perception of saltiness as it related to individual sensitivity, but also presented valuable information regarding flavor when developing food with reduced salt content.