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Impact of capsaicin on aroma release and perception from flavoured solutions
Capsaicin is the main component in chilli pepper, which contributes to the spiciness of the food. However, the role of capsaicin on aroma perception has been controversial in the literature. This is the first study exploring the impact of capsaicin on aroma release and perception simultaneously. Fla...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Academic Press, etc
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7829613/ https://www.ncbi.nlm.nih.gov/pubmed/33658727 http://dx.doi.org/10.1016/j.lwt.2020.110613 |