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

  • Schneider D
  • Seuß-Baum I
  • Schlich E
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The influence of food ingredients (water, starch, fat, and sugar), individually and in combination, on the sensory perception of the pungency of capsaicin was studied in model food systems using the time-intensity method. Furthermore, the transferability of the results obtained using model food matrices to complex matrices, such as convenience salsas, was investigated. Significant differences between the samples (p

Author-supplied keywords

  • Capsaicinoid
  • HPLC-MS analysis
  • Pungency
  • Salsa
  • Time-intensity analysis

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  • Désirée J. Schneider

  • Ingrid Seuß-Baum

  • Elmar Schlich

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