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Impact of capsaicin on aroma release: in vitro and in vivo analysis
Capsaicin is the main bioactive compound in chili pepper that leads to the perception of “spiciness”. However, the effect of capsaicin on aroma release in the nose remains unexplained. This is the first study designed to measure capsaicin’s impact on aroma release during consumption. In vitro studie...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7262593/ https://www.ncbi.nlm.nih.gov/pubmed/32466935 http://dx.doi.org/10.1016/j.foodres.2020.109197 |