The enhancement of the perception of saltiness by Sichuan pepper oleoresin in a NaCl model solution

Author:

Zhang Qing-Bin,Zhao Lei,Gao Hai-Yan,Zhang Lu-LuORCID,Wang Hou-Yin,Zhong Kui,Shi Bo-Lin,Liu Long-Yun,Xie Ran

Funder

National Natural Science Foundation of China

General Program Fund for China National Institute of Standardization

Special Fundamental Research Fund for the Central Public Scientific Research

Science and Technology Program of China State Administration for Market Regulation

Publisher

Elsevier BV

Subject

Food Science

Reference56 articles.

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3. Thermal taste, PROP responsiveness, and perception. of oral sensations;Bajec;Physiology & Behavior,2008

4. Functional regeneration of glossopharyngeal nerve through micromachined sieve electrode arrays;Bradley;Brain Research,1992

5. Bitter, sweet, salty, sour and umami taste perception decreases with age: sex-specific analysis, modulation by genetic variants and taste-preference associations in 18 to 80 year-old subjects;Barragán;Nutrients,2018

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