Pungency characterization of spicy leisure foods by sensory analysis combined with the liquid chromatogrephy‐ultraviolet method
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DOI: 10.1002/jsfa.70030
Abstract: Pungency is a critical sensory attribute influencing consumer preference and acceptance of spicy leisure foods (SLFs). In this study, we evaluated the sensory pungency and capsaicinoid content of 26 commercially available SLFs using a 15 cm… read more here.
Keywords: pungency; pungency characterization; spicy leisure; leisure foods ... See more keywords
Quantification of free sugars, fructan, pungency and sweetness indices in onion populations by FT-MIR spectroscopy.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.9099
Abstract: BACKGROUND To facilitate faster phenotyping of onions (Allium cepa L.), Fourier-transform mid infrared (FT-MIR) spectroscopy with partial least squares (PLS) regression modelling was evaluated for the determination of pungency (pyruvate), sweetness (free sugars) and fructan… read more here.
Keywords: free sugars; pungency; sugars fructan; spectroscopy ... See more keywords
The enhancement of the perception of saltiness by Sichuan pepper oleoresin in a NaCl model solution.
Sign Up to like & getrecommendations! Published in 2020 at "Food research international"
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
Pungency perception and liking for pasta filata cheeses in consumers from different Italian regions.
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DOI: 10.1016/j.foodres.2020.109813
Abstract: We aimed to investigate whether the sensitivity to capsaicin had an effect on pungency perception of pasta filata cheeses. In addition, we assessed the effect of several individual variables (gender, age, consumer provenance, PROP status… read more here.
Keywords: filata cheeses; pasta filata; pungency; pungency perception ... See more keywords
Identification of Compounds Contributing to Trigeminal Pungency of Baijiu by Sensory Evaluation, Quantitative Measurements, Correlation Analysis, and Sensory Verification Testing.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.1c06875
Abstract: Pungency is one of the most important mouthfeel characteristics that is primarily related to the sensory quality of distilled spirits. However, the chemical basis of pungency is still unclear. A set of Baijiu samples with… read more here.
Keywords: analysis; identification compounds; pungency; pungency baijiu ... See more keywords
Identification of Chili Pepper Compounds That Suppress Pungency Perception.
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DOI: 10.1021/acs.jafc.5c01448
Abstract: Chili peppers (Capsicum spp.) are valued for their pungency, which is attributed to the compound class known as capsaicinoids. However, the influence of other endogenous compounds on pungency perception is inadequately defined. Nontargeted liquid chromatography/mass… read more here.
Keywords: intensity; pungency perception; chili pepper; chili ... See more keywords
Novel TRPV1 Modulators with Reduced Pungency Induce Analgesic Effects in Mice
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DOI: 10.1021/acsomega.1c05727
Abstract: Capsaicin, the compound in hot chili peppers responsible for their pungency and an agonist of the transient receptor potential cation channel, subfamily V, member 1 (TRPV1), has long been known to promote the desensitization of… read more here.
Keywords: reduced pungency; capsaicin analogues; novel trpv1; pungency ... See more keywords
Regional Pungency Degree in China and Its Correlation with Typical Climate Factors.
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DOI: 10.1111/1750-3841.14408
Abstract: Chili is an indispensable condiment in Chinese dishes. Due to regional environmental and cultural differences, there are certain differences in the regional food spicy degree. This study analyzed the pungency degree of dishes in 21… read more here.
Keywords: pungency degree; pungency; correlation; china ... See more keywords
Next-Generation Sequencing Approaches in Genome-Wide Discovery of Single Nucleotide Polymorphism Markers Associated with Pungency and Disease Resistance in Pepper
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DOI: 10.1155/2018/5646213
Abstract: Pepper is an economically important horticultural plant that has been widely used for its pungency and spicy taste in worldwide cuisines. Therefore, the domestication of pepper has been carried out since antiquity. Owing to meet… read more here.
Keywords: genome wide; pungency; pepper; next generation ... See more keywords
Design of a Field Deployable Real-Time Electronic Sensor Array Based on Metal-Oxide Semiconductor: Application for Pungency Detection in Green Chillies
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DOI: 10.21786/bbrc/13.13/1
Abstract: Pungency in chillies has been rewarded great response due to its close relationship with health and safety of human being and different methods of quality evaluation have engrossed much curiosity in researchers. In this report,… read more here.
Keywords: array; green chillies; pungency; sensor array ... See more keywords
The influence of genotype and season on the biological potential of chilli pepper cultivars
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DOI: 10.2478/fhort-2019-0029
Abstract: Abstract The aim of this work was to evaluate the yield parameters (number of fruits per plant, total yield per plant and average fruit weight), level of ascorbic acid, and pungency (SHU units) of different… read more here.
Keywords: chilli pepper; pungency; genotype season; yield ... See more keywords