Changes in Perceived Intensities of Pungency of Ramen Soup

라면에서 나타나는 매운 감각 인지 강도의 변화

  • Published : 2003.08.01

Abstract

The intensity of pungency of capsicum solutions (30 Scoville Unit and 50 Scoville Unit) was decreased when a pork extract paste was mixed with the capsicum solutions. Three types of flavor enhancers, 0.5% (w/w) monosodium glutamate, 0.5% (w/w) IG (IMP : GMP = 0.5 : 0.5) and 0.5% (w/w) $Aromild^{\circledR}$ (yeast extract) decreased pungency of hot ramen soup including chilli pepper. 10% (w/w) sucrose decreased pungency of 0.66 ppm capsicum, and 0.66 ppm capsicum decreased sweetness of 10% (w/w) sucrose. Pungency of hot ramen soup was also affected by types of noodles which is boiled in the soup. The intensity of pungency of the ramen soup with fried noodles was lower than the soup with dried or fresh noodles.

Keywords

pungency;capsicum;ramen;flavor enhancer

References

  1. Sizer, F. and Harris, N. The influence of common food additives and temperature on threshold perception of capsaicin. Chem. Senses 10: 279-286 (1985) https://doi.org/10.1093/chemse/10.3.279
  2. Cliff, M. and Heymann, H. Time-intensity evaluation of oral burn. J. Sensory Studies 8: 201-211 (1993) https://doi.org/10.1111/j.1745-459X.1993.tb00214.x
  3. Ju, H.K., Cho, H.Y., Park, C.K., Cho, K.S., Chai, S.K. and Ma, S.C. Chloride (Cl) titration with silver nitrate (Mohr Argentomctric method), pp. 344-346. In : Food Analysis. Hak Mun PUblishing Co., Seoul, Korea (1996)
  4. Minitab Inc. Minitab User's Guide 1: Data, Graphics, and Macros. Minitab Inc., PA, USA (2000)
  5. Hoffman, P.G., Lego, M.C. and Galetto, W.G. Separation and quantitation of red pepper major heat principles by reverse-phase high-pressure liquid chromatography. J. Agric. Food Chem. 31: 1326-1330 (1983) https://doi.org/10.1021/jf00120a044
  6. Prescott, J. and Stevenson, R.J. Effects of oral chemical irritation on tastes and flavors in frequent and infrequent users of chili. Physiol. Behavior 58: 1117-1127 (1995) https://doi.org/10.1016/0031-9384(95)02052-7
  7. Govindarajan, V.S., Narasimhan, S. and Dhanaraj, S. Evaluation of spices and oleoresins. II. Pungency of capsicum by scoville heat units-A standardized procedure. J. Food Sci. Technol. 14: 28-34 (1997)
  8. ASTM. Standard Test Method for Sensory Evaluation of Red Pepper heat. Vol 15.08: E 1083-00. ASTM, PA,USA (2000)
  9. Krajewska, A.M. and Powers, J.J. Sensory properties of naturally occouring capsaicinoids. J. Food Sci. 53: 902-905 (1988) https://doi.org/10.1111/j.1365-2621.1988.tb08981.x
  10. Lawless, H.T., Hartono, C. and Hernandez, S. Thresholds and suprathreshold intensity functions for capsaicin in oil and aqueous based carries. J. Sensory Studies 15: 437-447 (2000) https://doi.org/10.1111/j.1745-459X.2000.tb00281.x
  11. Prescott, J. Allen, S. and Stephens, L. Interactions between oral chemical irritation, taste and temperature. Chem. Senses 18: 389-404 (1984)
  12. Green, B.G. Sensory interactions between capsaicin and temperature in the oral cavity. Chern. Senses 11: 371-382 (1986) https://doi.org/10.1093/chemse/11.3.371
  13. ASTM. Standard Test Method for Sensory Evaluation of Olesoresin Capsicum. Vol 15.08: E 1396-90. ASTM, PA, USA (1997)
  14. Silver, W.L. and Mauniak, J.A. Trigeminal chemoreception in the nasal and oral cavities. Chem. Senses 6: 295-305 (1981) https://doi.org/10.1093/chemse/6.4.295
  15. Woodbury, J.E. Spices and other condiments: Determination of capsicum pungency by high pressure liquid chromatography and spectrofluorometric detection. J. Assoc. Off. Anal. Chem. 63: 556-558 (1980)
  16. Allison, A.A., Chambers, E., Gibson, E. and Aramouni, F.M. Sensory characteristics of heat-processed and fresh tomato salsa containing honey. J. Food Sci. 64: 560-564 (1999) https://doi.org/10.1111/j.1365-2621.1999.tb15085.x
  17. Stevenson, R.J. and Yeomans, M.R. Differences in ratings of intensity and pleasantness for the capsaicin burn between chili likers and non likers; implications for liking development. Chem. Senses 18: 471-482 (1993) https://doi.org/10.1093/chemse/18.5.471
  18. Betts, T. A. Pungency quantitation of hot pepper sauces using HPLC. J. Chem. Edu. 76: 240-244 (1999) https://doi.org/10.1021/ed076p240
  19. Lawless, H.T. and Heymann, H. Physiological and psychological foundations of sensory function, pp. 28-82. In: Sensory Evaluation of Food. Chapman & Hall, USA (1998)
  20. Yamaguchi, S. and Ninomiya, K. What is umami? Food Rev. Int. 14(2&3): 123-138 (1998) https://doi.org/10.1080/87559129809541155
  21. Baron, R.F. and Penfield, M.P. Capsaicin heat intensity-concentration, carrier, fat level, and serving temperature effects. J. Sensory Studies 11: 295-316 (1996) https://doi.org/10.1111/j.1745-459X.1996.tb00046.x
  22. Lawless, H.T. and Heymann, H. Scoville Units, pp.201-202. In: Sensory Evaluation of Food. Lawless, H.T. and Heymann, H. (eds.). Chapman & Hall, USA (1998)
  23. Lawless, H., Rozin, P. and Shenker, J. Effects of oral capsaicin on gustatory, olfactory and irritant sensations and flavor identification in humans who regularly or rarely consume chili pepper. Chem. Senses 10: 579-589 (1985) https://doi.org/10.1093/chemse/10.4.579
  24. ISO 3513 (the International Organization for Standardization) Chillies-Determination of Scoville Index (1995)
  25. Martin, N., Minard, A. and Brun, O. Sweetness, sourness and total taste intensity in champagne wine. Am. J. Enol. Vitic. 53: 613 (2002)