The Cross‐Modal Interaction of White Pepper Included in a Bread Formulation: An Investigation Using Hedonic Scales and Rate‐All‐That‐Apply

ABSTRACT White pepper is a chemical irritant identified to increase saltiness perception in a liquid food matrix (soup). However, it also leads to off‐flavors and bitterness in soup. The objective of this study was to evaluate the feasibility of using white pepper in a solid food matrix (bread) to influence saltiness perception. Furthermore, consumer acceptability and sensory perception were investigated. The bread was made with 0.2% (0.2WP), 0.4% (0.4WP), and 0.6% (0.6WP) on a weight per weight basis with the flour. Also, a control bread without white pepper was made. Consumers ( n = 84) evaluated the bread for liking using hedonic scales and their sensory perception using rate‐all‐that‐apply. The 0.2WP sample was liked significantly more than the control. Also, the flavor of the 0.2WP and 0.4WP samples was liked more than the control. The 0.6WP was not significantly different from the control. The 0.2WP and 0.4WP had higher saltiness perception than the control, while the 0.6WP was found to be spicier and increased bitterness in comparison to the control. The addition of the white pepper also impacted the textural perception, with an increasing amount of white pepper the bread was perceived to be harder. Overall, this study identified how white pepper can be used in a solid food matrix to enhance saltiness perception.