Flavor mystery of spicy hot pot base: Chemical understanding of pungent, numbing, umami and fragrant characteristics-Reference-Cited by-同舟云学术

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Flavor mystery of spicy hot pot base: Chemical understanding of pungent, numbing, umami and fragrant characteristics

Published:2023-09 Issue: Volume:139 Page:104137
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Wang Bei^ORCID,Wu Wei,Liu Jing,Soladoye Olugbenga P.^ORCID,Ho Chi-Tang,Zhang Yuhao^ORCID,Fu Yu^ORCID

Funder

Natural Science Foundation of Chongqing Municipality

Chongqing Municipal Education Commission

Natural Science Foundation Project of Chongqing

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference103 articles.

1. High-performance bioelectronic tongue using ligand binding domain T1R1 VFT for umami taste detection;Ahn;Biosensors and Bioelectronics,2018

2. All-trans-configuration in Zanthoxylum alkylamides swaps the tingling with a numbing sensation and diminishes salivation;Bader;Journal of Agricultural and Food Chemistry,2014

3. Reagent-Less and robust biosensor for direct determination of lactate in food samples;Bravo;Sensors,2017

4. Olfaction and its interplay with other sensory modalities;Chen;Science and Technology Review,2017

5. Characterization of aroma-active volatiles in three Chinese bayberry (Myrica rubra) cultivars using GC–MS–olfactometry and an electronic nose combined with principal component analysis;Cheng;Food Research International,2015

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1. Insights into the flavor endowment of aroma-active compounds in cloves (Syzygium aromaticum) to stewed beef;Food Chemistry;2025-01

2. Odor and taste characteristics, transduction mechanism, and perceptual interaction in fermented foods: a review;Critical Reviews in Food Science and Nutrition;2024-07-16

3. Preparation, pungency, and bioactivity of capsaicin: a review;International Journal of Food Science & Technology;2024-06-20

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