Interactions between oral burn, meat flavor and texture in chili spiced pork patties evaluated by time-intensity

Food Quality and Preference

Volumn 18, Issue 6, 2007, Pages 909-919

  Reinbach, H C ^a   Meinert, L ^a,b   Ballabio, D ^c   Aaslyng, M D ^b   Bredie, W L P ^a   Olsen, K ^a   Moller P ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b DANISH MEAT RESEARCH INSTITUTE   (Denmark)

^c UNIVERSITY OF MILANO BICOCCA   (Italy)

Author keywords

Capsaicin; Chili; Meat flavor; Multiway analysis; Oral burn; PARAFAC2; Perception; Suppression; Texture; Time intensity

Indexed keywords

EID: 34248504859     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2007.02.005     Document Type: Article

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