Relationship between oral burn and temperature in chili spiced pork patties evaluated by time-intensity

Food Quality and Preference

Volumn 20, Issue 1, 2009, Pages 42-49

  Reinbach, H C ^a   Toft, M ^b   Moller P ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b Umetrics AB   (Sweden)

Author keywords

Capsaicin; Chemesthesis; Heat perception; Human; Multivariate; Oral irritation; Trigeminal

Indexed keywords

EID: 52749089019     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2008.07.003     Document Type: Article

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