Evaluation of sensory stimulation intensity for representative spicy flavor substances using whole-body plethysmography technology

Abstract

Abstract: Spiciness is one of the crucial factor influencing food flavor perception. Currently, there is a lack of objective and quantitative indicators for the sensory assessment of spicy stimuli, especially in the context of animal experiments. This study aims to investigate the impact of spicy stimuli on the respiratory status of rats under the conditions of inhaling of aerosols of spicy substances. The intensity of spicy stimuli is characterized by examining changes in multiple respiratory function indicators. Capsaicin and nicotine, which are representative spicy substances, were selected as the subjects of investigation. An unrestrained whole-body plethysmograph system, combined with a nebulized drug delivery device, was utilized to monitor real-time changes in various respiratory function indicators during the nebulized inhalation of capsaicin and nicotine solutions at different concentrations in rats. The results demonstrated that sensory stimulation of capsaicin and nicotine elicited similar respiratory patterns, which was manifested by an enhancement of respiratory rhythm at low concentrations and a suppression of respiration at high concentrations. Low-intensity spicy stimulation elevated respiratory rate, reduced relaxation time, and increased mid-expiratory flow rate, while high-intensity spicy stimulation lowered respiratory rate, increased relaxation time, and decreased mid-expiratory flow rate. Additionally, heightened spicy stimulus intensity resulted in a sustained increase in the airway narrowing index. Concentration effect curves further revealed an evident correlation between spicy stimulation intensity and respiratory function indicators. The sensory stimulation intensity of various spicy substances could be objectively characterized by monitoring changes in the airway narrowing index. This study has established a novel method for objectively assessing the sensory stimulation intensity of spicy substances, providing a novel mean and reference for further exploring the brain region effects underlying the perception of spicy flavor in experimental animals.

Key words: spicy flavor, sensory stimulation, whole-body plethysmograph, respiratory function indicators

CLC Number:

TS201.2

Guobi Chai. Evaluation of sensory stimulation intensity for representative spicy flavor substances using whole-body plethysmography technology[J]. FOOD SCIENCE.

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