Sensory properties of chile pepper heat - and its importance to food quality and cultural preference.
Ivette Guzman,Paul W. Bosland +1 more
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TLDR
A comprehensive set of descriptors to describe the sensory characteristics of chile pepper heat was developed and was validated with trained panelists tasting samples representing the five domesticated species and 14 pod-types within these species.About:
This article is published in Appetite.The article was published on 2017-10-01 and is currently open access. It has received 46 citations till now.read more
Citations
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Liquid Chromatography Analysis of Common Nutritional Components, in Feed and Food.
TL;DR: This review focused on the common obstacles and peculiarities that each analyte offers (during the sample treatment or the chromatographic separation) throughout the implementation of said methods.
Journal ArticleDOI
Electronic Tongue and Consumer Sensory Evaluation of Spicy Paneer Cheese.
TL;DR: The e-tongue may be useful in qualitative discrimination among spicy paneer cheese samples along with sensory evaluation and could be used alongside sensory testing to evaluate spicy food samples without encountering the typical issues of fatigue common with evaluating spicy foods.
Journal ArticleDOI
A comparative overview on chili pepper (capsicum genus) and sichuan pepper (zanthoxylum genus): From pungent spices to pharma-foods
Di Zhang,Sun Xiaoxia,Maurizio Battino,Wei Xiao'ou,Jiyong Shi,Zhao Lei,Si Liu,Jianbo Xiao,Bolin Shi,Xiaobo Zou +9 more
TL;DR: A systematic comparison of structural and bioactivities diversity of bioactive ingredients from edible parts of two peppers are necessary to address their future application and more approaches should be conducted to overcome side effects of capsaicin during clinical application.
Journal ArticleDOI
Occurrence of aflatoxin- and ochratoxin A-producing Aspergillus species in Thai dried chilli
TL;DR: Results showed that 86.7% and 96.3% of chilli powder and dried chilli pods, respectively, were contaminated by fungi at a concentration of fungi.
Journal ArticleDOI
Food Perception and Aesthetics - Linking Sensory Science to Culinary Practice
TL;DR: In this paper, the roles of the human senses during eating are discussed, starting from human perception and appreciation mechanisms to culinary practices, and a systematic overview of the relationship between science and culinary practices is presented.
References
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Journal ArticleDOI
Impaired Nociception and Pain Sensation in Mice Lacking the Capsaicin Receptor
Michael J. Caterina,A. Leffler,Annika B. Malmberg,William J. Martin,Jodie A. Trafton,K. R. Petersen-Zeitz,Martin Koltzenburg,Allan I. Basbaum,David Julius +8 more
TL;DR: Sensory neurons from mice lacking VR1 are severely deficient in their responses to each of these noxious stimuli and are impaired in the detection of painful heat, and showed little thermal hypersensitivity in the setting of inflammation.
BookDOI
Sensory Evaluation of Food
TL;DR: The first € price and the £ and $ price are net prices, subject to local VAT as mentioned in this paper, and they are subject to change without notice, all errors and omissions excepted.
Journal ArticleDOI
TRP Channels and Pain
TL;DR: Analysis of TRP channel function and expression has validated the existence of nociceptors as a specialized group of somatosensory neurons devoted to the detection of noxious stimuli and is providing insight into the coding logic of nnociception and how specification of nOCiceptor subtypes underlies behavioral discrimination ofNoxious thermal, chemical, and mechanical stimuli.
Book
Peppers: Vegetable and Spice Capsicums
Paul W. Bosland,Eric J. Votava +1 more
TL;DR: 1. Introduction 2 Taxonomy, Pod Types and Genetic Resources 3.
Journal ArticleDOI
The molecular basis of individual differences in phenylthiocarbamide and propylthiouracil bitterness perception.
Bernd Bufe,Paul A. S. Breslin,Christian Kuhn,Danielle R. Reed,Christopher D. Tharp,Jay Patrick Slack,Un Kyung Kim,Dennis Drayna,Wolfgang Meyerhof +8 more
TL;DR: Individual psychogenomic pathways for bitter taste are mapped by testing people with a variety of psychophysical tasks and linking their individual perceptions of the compounds PTC and propylthiouracil to the in vitro responses of their TAS2R38 receptor variants.