Relationship between mustard pungency and allyl‐isothiocyanate content: A comparison of sensory and chemical evaluations-Reference-Cited by-同舟云学术

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Relationship between mustard pungency and allyl‐isothiocyanate content: A comparison of sensory and chemical evaluations

Published:2020-08-25 Issue:9 Volume:85 Page:2728-2736
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Eib Sabrina¹²^ORCID,Schneider Désirée Janet¹,Hensel Oliver²,Seuß‐Baum Ingrid¹

Affiliation:

1. Department of Food Technology University of Applied Sciences Fulda Leipziger Straße 123 Fulda 36037 Germany

2. Faculty of Organic Agricultural Sciences, Section of Agricultural Engineering University of Kassel Nordbahnhofstr. 1 a Witzenhausen 37213 Germany

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15383

Reference63 articles.

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

2. Taste and Flavor Perceptions of Glucosinolates, Isothiocyanates, and Related Compounds

3. Allyl isothiocyanate-rich mustard seed powder inhibits bladder cancer growth and muscle invasion

4. Olfactory/trigeminal interactions in nasal chemoreception

5. Sensitization and Desensitization to Allyl Isothiocyanate (Mustard Oil) in the Nasal Cavity

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1. Multiple effects of spicy flavors on neurological diseases through the intervention of TRPV1: a critical review;Critical Reviews in Food Science and Nutrition;2024-07-23

2. Phenolics of mustard seeds: A review on composition, processing effect and their bioactvities;Journal of the American Oil Chemists' Society;2023-12-07

3. Effects of dietary irritants on intestinal homeostasis and the intervention strategies;Food Chemistry;2023-05

4. Phytochemical profiling of volatile and bioactive compounds in yellow mustard (Sinapis alba) and oriental mustard (Brassica juncea) seed flour and bran;LWT;2023-01

5. Additive-induced pH determines bacterial community composition and metabolome in traditional mustard seed fermented products;Frontiers in Sustainable Food Systems;2022-11-24

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