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Effect of Piperine on Saltiness Perception
Rachael Moss1, Cassie Fisher1, Mackenzie Gorman1
1School of Nutrition and Dietetics, Acadia University, Wolfville, NS B4P 2K5, Canada.
Foods (Basel, Switzerland)
|January 21, 2023
Summary
Piperine, a natural compound, can enhance saltiness perception, aiding in the development of reduced-sodium foods. However, it also imparts peppery notes and alters other taste perceptions.
Area of Science:
- Food Science
- Sensory Science
- Chemical Senses
Background:
- Chemical irritants like piperine can influence taste and odor perception.
- Cross-modal interactions offer potential for developing reduced-sodium foods with maintained saltiness.
Purpose of the Study:
- Determine piperine's detection threshold.
- Evaluate piperine's effect on saltiness perception in model solutions.
- Assess piperine's impact on sensory perception of low-sodium soup.
Main Methods:
- Threshold determination for piperine (n=72).
- Sensory evaluation of piperine in model solutions (n=78).
- Temporal check-all-that-apply (TCATA) analysis of low-sodium soup with piperine (n=75).
Main Results:
- Piperine's mean detection threshold was 0.55 ± 0.15 ppm.
- Piperine enhanced saltiness but also increased bitterness and decreased sweetness in model solutions.
- While piperine increased perceived saltiness intensity in soup, TCATA showed reduced selection of 'salty' and dominance of 'peppery' attributes.
Conclusions:
- Piperine influences taste perception, enhancing saltiness but introducing peppery notes.
- Further research is needed to understand piperine's complex cross-modal interactions in food systems.
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