Sensory properties of chile pepper heat – and its importance to food quality and cultural preference

Appetite

Volumn 117, Issue , 2017, Pages 186-190

  Guzmán, Ivette ^a   Bosland, Paul W ^a  

^a NEW MEXICO STATE UNIVERSITY   (United States)

Author keywords

Capsaicinoids; Capsicum; Chile pepper; Descriptive terminology; Heat attributes

Indexed keywords

EATING; FOOD INDUSTRY; FOOD QUALITY; HEAT SENSATION; MOUTH; NOMENCLATURE; NONHUMAN; PEPPER; POD; SPECIES; CHEMISTRY; COMPARATIVE STUDY; CONSENSUS; CROP; ETHNOLOGY; FOOD PACKAGING; FOOD PREFERENCE; FRUIT; GROWTH, DEVELOPMENT AND AGING; HUMAN; MOUTH MUCOSA; NEW MEXICO; PHYSIOLOGY; PRACTICE GUIDELINE; SENSATION; SPECIES DIFFERENCE; STANDARDS; TASTE; TIME FACTOR;

CAPSICUM; CONSENSUS; CROPS, AGRICULTURAL; FOOD LABELING; FOOD PREFERENCES; FOOD QUALITY; FRUIT; GUIDELINES AS TOPIC; HUMANS; MOUTH MUCOSA; NEW MEXICO; SENSATION; SPECIES SPECIFICITY; TASTE; TASTE PERCEPTION; TERMINOLOGY AS TOPIC; TIME FACTORS;

EID: 85021728397     PISSN: 01956663     EISSN: 10958304     Source Type: Journal    
DOI: 10.1016/j.appet.2017.06.026     Document Type: Article

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