Correlation Analysis and Modeling of Salivary Flow Rate and Spicy Sensory Intensity Grading

• Published in: Shipin gongye ke-ji Vol. 43; no. 16; pp. 338 - 346
• Main Authors: Xin LUO, Lu DING, Dingyuan XIE, Yan FANG, Yonghao YU
• Format: Journal Article
• Language: Chinese
• Published: The editorial department of Science and Technology of Food Industry 01.08.2022
• Subjects: capsaicin; physiological indexes of spicy food; regression analysis; saliva flow rate; spicy sensory intensity
• ISSN: 1002-0306
• DOI: 10.13386/j.issn1002-0306.2021120210

The aim of this study was to investigate the correlation between spiciness and saliva flow rate by measuring the saliva flow rate of subjects after consuming different concentrations of capsaicin solutions, and to establish a rapid method for determining the spiciness of foods. The physiological change caused by the increasing of saliva secretion after eating spicy food was used as the influential indicators of spicy taste intensity. The salivary flow rate was calculated by the salivary secretion of the subjects, and the relationship between the spicy intensity and salivary flow rate was fitted. Based on the fitting model, a new grading system for rapid and accurate calibration of spiciness was constructed, and the model grading results were verified by sensory evaluation method. The results showed that the intensity of spiciness significantly affects salivary flow rate (P<0.05), and the spiciness could be accurately and quickly graded by salivary flow rate. According to the salivary flow rate range, the spic