Perception of heat in cheese sauces as affected by capsaicin concentration, fat level, fat mimetic and time

Perceived heat intensity in cheese sauces with five capsaicin levels, three fat levels and four fat mimetics was studied with time intensity technique s. Heat intensity was not related to fat mimetic. No differences occurred a mong fat levels at 0.0 and 0.4 ppm capsaicin. At 0.8 ppm capsaicin, maximum and total heat intensities of reduced- and low-fat sauces were equal; both were lower in full-fat sauces (p<0.001). Low-fat sauces exhibited greater maximum heat and total intensity than full-fat at 1.2 ppm capsaicin. At 1.6 ppm capsaicin, low-fat sauces had greater total intensity than either redu ced- or full-fat (p<0.05) sauces. At low-fat levels, lower capsaicin concen trations provided heat equal to higher concentrations in full-fat cheese sa uces.