The moderating effect of sour and spicy interactive perception and its variation model: A predictive tool for...

This study aims to provide a clear quantification of the interactive perception of sour and spicy favors, which can serve as a foundation for integrating sensory research with the food industry. The detection threshold (DT) and dynamic perceived intensity of sour and/or spicy were determined by the 3-alternative forced choice (3-AFC), the 2-alternative forced choice (2-AFC) tests, the general Labeled Magnitude Scale (gLMS), and time-intensity (TI) curves. The results showed that 0.0022 g/L capsaicin reduced the DT of citric acid, while 0.0088-0.035 g/L capsaicin played the opposite role. High concentrations of capsaicin (0.035 g/L) enhanced the perceived sour taste intensity of citric acid. The DT of capsaicin was enhanced by citric acid. High concentrations of citric acid (2 g/L) inhibited the perception of spiciness, delayed its onset by about 3.8 s, shortened its duration by about 58.6 s. By fitting the DT and Weber fraction variation equations, mathematical models for perceived intensity of spicy-sour taste interaction variation (SL-TVM/LS-TVM) were established and validated for the first time. The findings emphasize the distinct interactive effects between sour and spicy taste, especially the strong inhibition of sourness on spiciness, which is of great significance for the development of multi-layered foods with complex tastes.