Novel Liquor-Based Hot Sauce: Physicochemical Attributes, Volatile Compounds, Sensory Evaluation, Consumer Perception, Emotions, and Purchase Intent
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DOI: 10.3390/foods12020369
Abstract: Hot sauces are popular peppery condiments used to add flavor and sensory excitement to gastronomical preparations. While hot sauce occupies a retail category well over a century old, a novel production method using liquor as… read more here.
Keywords: liquor based; hot sauce; volatile compounds; based hot ... See more keywords