The enhancement of the perception of saltiness by Sichuan pepper oleoresin in a NaCl model solution.
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DOI: 10.1016/j.foodres.2020.109581
Abstract: Health concerns related to the intake of salt have necessitated the investigation into NaCl reduction by examining the cross-modal interaction between the perception of saltiness and pungency elicited by Sichuan pepper oleoresin (Spo). The category… read more here.
Keywords: sichuan pepper; pungency; perception; solution ... See more keywords