The influence of solid and liquid palate cleansers toward the neutralization effectiveness of chili’s spicy sensation

Abstract

Abstract Capsaicin is a compound in chili which is able to bind with TRPV1 sensory nerve receptor. This sensory nerve receptor perceives pain as well as spicy sensation. Consumption of spicy foods will generally leave a residue on tongue and possibly irritate the papillae at a certain concentration. To reduce this effect, palate cleanser is required to normalize the oral cavity. Those are include, chocolate, cucumber, agar, milk and water which are normally being used as palate cleanser. The comparative study of the five palate cleanser was performed to evaluate the most effective palate cleanser in eliminating spicy sensations. This research was performed using Discrete Time Intensity (DTI) method with time interval of 30 second for 2 minutes. The data analysis was performed by GLM (General Linear Model) ANOVA and it was verified by residual saliva test on HPLC. It suggests that among the palate cleanser tested, cold fullcream milk (1.5°C-3°C) is the most effective palate cleanser for capsaicin-driven spicy sensation.