The objective of this study was to examine the effects of serving temperatures on the perceived spiciness intensities of commercial spicy sauces, which vary in capsaicinoid content. A total of 9 types of commercially available spicy sauces were used and capsaicinoid content was analyzed using liquid chromatography-mass spectrometry. To assess spiciness intensity, a highly trained panel (n = 6) rated the spiciness intensities at 4, 25, and 60°C. The spiciness intensity was assessed on a 15-point scale using the spectral method. Panelists were instructed to assess the spiciness intensities from the moment the sauce was in the mouth until 50 s after expectoration, hence, allowing evaluations of intensities both in-mouth and at Tmax. This allowed us to evaluate both the time and intensity of Tmax, the time when the spiciness in the mouth is most intense. The range of total capsaicinoids analyzed in this study spanned from 0.06 to 25.70 µg/mL. Serving temperature was found to have minimal impact on spiciness intensity (p > 0.05), and the liquid type sauces elicited higher spiciness intensities than the paste type sauces. Regardless of serving temperature, spiciness intensities measured at Tmax consistently exceeded those measured in-mouth. These findings suggest considerations for formulation and presentation temperature when developing sauce products. PRACTICAL APPLICATION: This study found no significant differences in spiciness intensity at the three tested temperatures (4, 25, and 60°C). However, the peak intensity of spiciness was observed approximately 20 s after expectoration, not immediately upon intake. These findings may contribute significantly to our understanding of the mechanisms of spicy perception and the interactions between spicy taste and the nervous system, gustatory system, and other senses.
Keywords: capsaicin; descriptive analysis; spiciness; spicy sauce; time intensity.
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