Sensory properties of chile pepper heat - and its importance to food quality and cultural preference.
Chile peppers are one of the most important vegetable and spice crops in the world. They contain capsaicinoids that are responsible for the characteristic burning (pungency) sensation. Currently, there are 22 known naturally occurring capsaicinoids that can cause the heat sensation when consumed. Each produces a different heat sensation effect in the mouth. A need exists for a standard and new terminology to describe the complex heat sensation one feels when eating a chile pepper. A comprehensive set of descriptors to describe the sensory characteristics of chile pepper heat was developed. It was validated with trained panelists tasting samples representing the five domesticated species and 14 pod-types within these species. Five key attributes that define and reference a lexicon for describing the heat sensation of chile peppers were determined to describe the heat sensation in any product, and importantly, can be used in the food industry worldwide.
['Guzmán|Ivette|I|', 'Bosland|Paul W|PW|']
D002212:Capsicum D032921:Consensus D018556:Crops, Agricultural D005515:Food Labeling D005518:Food Preferences D063427:Food Quality D005638:Fruit D017408:Guidelines as Topic D006801:Humans D009061:Mouth Mucosa D009516:New Mexico D012677:Sensation D013045:Species Specificity D013649:Taste D055697:Taste Perception D009626:Terminology as Topic D013997:Time Factors
Chile pepper Capsaicinoids Capsicum Descriptive terminology Heat attributes