Pungency of Chinese pepper: Its perception and preference
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Elsevier BV
Reference28 articles.
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1. Mechanistic elucidation of the degradation and transformation of hydroxy-α-sanshool and its conformers as the pungent dietary components in Sichuan pepper: A DFT study;Food Chemistry;2024-01
2. Pungency Perception and the Interaction with Basic Taste Sensations: An Overview;Foods;2023-06-08
3. Multi-dimensional pungency and sensory profiles of powder and oil of seven chili peppers based on descriptive analysis and Scoville heat units;Food Chemistry;2023-06
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