Relationship between pungency and food components - A comparison of chemical and sensory evaluations

Food Quality and Preference

Volumn 38, Issue , 2014, Pages 98-106

  Schneider, Désirée J ^a   Seuß Baum, Ingrid ^a   Schlich, Elmar ^b  

^a FULDA UNIVERSITY OF APPLIED SCIENCES   (Germany)

^b JUSTUS LIEBIG UNIVERSITY   (Germany)

Author keywords

Capsaicinoid; HPLC MS analysis; Pungency; Salsa; Time intensity analysis

Indexed keywords

EID: 84903211155     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2014.05.017     Document Type: Article

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