Development and validation of a methodology for the sensometric characterisation of high‐pungency peppers: a case study of habanero pepper ( Capsicum chinense Jacq.)-Reference-Cited by-同舟云学术

Development and validation of a methodology for the sensometric characterisation of high‐pungency peppers: a case study of habanero pepper ( Capsicum chinense Jacq.)

Published:2020-08-17 Issue:2 Volume:56 Page:573-586
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Ramírez‐Rivera Emmanuel de Jesús¹²^ORCID,Rodriguez‐Buenfil Ingrid Mayanin¹,Pérez‐Robles Mirielen¹,Oney‐Montalvo Julio Enrique¹,Prinyawiwatkul Witoon³^ORCID,Cabal‐Prieto Adán⁴,Ramírez‐Sucre Manuel Octavio¹,Herrera‐Corredor José Andrés⁵^ORCID

Affiliation:

1. Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. Sede Sureste, Tablaje Catastral 31264 Km, 5.5 Carretera Sierra Papacal‐Chuburna Puerto Parque Científico Tecnológico de Yucatán 97302 Mérida Yucatan México

2. Tecnológico Nacional de México/Instituto Tecnológico Superior de Zongolica Km. 4 Carretera S/N Tepetitlanapa 95005 Zongolica Veracruz México

3. School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA70803USA

4. Tecnológico Nacional de México/Instituto Tecnológico Superior de Huatusco Av. 25 Poniente No. 100, Colonia Reserva Territorial 94106 Huatusco Veracruz México

5. Colegio de Postgraduados, Campus Córdoba, Postgrado en Innovación Agroalimentaria Sustentable Km 348 Carretera Córdoba‐Veracruz 94946 Amatlán de los Reyes Veracruz México

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14735

Reference41 articles.

1. Industrial use of pepper (Capsicum annum L.) derived products: Technological benefits and biological advantages

2. PREFERENCIAS DE CONSUMO DE CHILES (Capsicum annuum L.) NATIVOS EN LOS VALLES CENTRALES DE OAXACA, MÉXICO

3. DESCRIPTIVE ANALYSIS OF ORAL PUNGENCY

4. Volatile profile and sensory quality of new varieties of Capsicum chinense pepper

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