The influence of a carrier food on the perceived spiciness of chili pepper sauce-Reference-Cited by-同舟云学术

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The influence of a carrier food on the perceived spiciness of chili pepper sauce

Published:2022-10-13 Issue:1 Volume:38 Page:
ISSN:0887-8250
Container-title:Journal of Sensory Studies
language:en
Short-container-title:Journal of Sensory Studies

Author:

Oh Jungmin¹²,Kwak Han Sub³⁴^ORCID,Kim Mina K.²^ORCID

Affiliation:

1. SME solution Research Center, Korea Food Research Institute Wanju‐gun Jeollabuk‐do Republic of Korea

2. Department of Food Science and Human Nutrition and K‐Food Research Center Jeonbuk National University Jeonju‐si Jeollabuk‐do Republic of Korea

3. Research Group of Food Processing Korea Food Research Institute Wanju‐gun Jeollabuk‐do Republic of Korea

4. KFRI School University of Science and Technology Wanju‐gun Jeollabuk‐do Republic of Korea

Funder

Korea Food Research Institute

Publisher

Wiley

Subject

Sensory Systems,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/joss.12794

Reference38 articles.

1. Evolution of total and individual capsaicinoids in peppers during ripening of the Cayenne pepper plant (Capsicum annuum L.)

2. CAPSAICIN HEAT INTENSITY - CONCENTRATION, CARRIER, FAT LEVEL, AND SERVING TEMPERATURE EFFECTS

3. Texture, Viscosity, and Food

4. Perception of Heat in Cheese Sauces as Affected by Capsaicin Concentration, Fat Level, Fat Mimetic and Time

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