Identification of Chili Pepper Compounds That Suppress Pungency Perception

Abstract

Chili peppers (Capsicum spp.) are valued for their pungency, which is attributed to the compound class known as capsaicinoids. However, the influence of other endogenous compounds on pungency perception is inadequately defined. Nontargeted liquid chromatography/mass spectrometry flavoromics combined with time-intensity analysis (max intensity) of 10 chili pepper samples was effectively modeled by orthogonal partial least squares, demonstrating good fit and predictivity. Five compounds from the model were selected as highly predictive and negatively correlated with pungency intensity. These compounds were further evaluated by sensory recombination using a half-tongue, two-alternative forced choice discrimination test, of which three were reported to significantly decrease the pungency intensity when added to a capsaicinoid mixture. High-resolution mass spectrometry and nuclear magnetic resonance experiments identified the compounds that suppressed pungency as capsianoside I, roseoside, and gingerglycolipid A. These findings contribute to a more complex understanding of the compounds contributing to the pungency of chili peppers.