Correlating Capsaicinoid Levels and Physicochemical Properties of Kimchi and Its Perceived Spiciness

Capsaicinoid content, among other factors, affects the perception of spiciness of commercial kimchi. Here, we investigated whether the physicochemical properties of kimchi affect the spicy taste of capsaicinoids perceived by the tasting. High-performance liquid chromatography (HPLC) was used to eval...

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Detalles Bibliográficos
Autores principales: Yoon, So-Ra, Dang, Yun-Mi, Kim, Su-Yeon, You, Su-Yeon, Kim, Mina K., Ha, Ji-Hyoung
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7829842/
https://www.ncbi.nlm.nih.gov/pubmed/33406748
http://dx.doi.org/10.3390/foods10010086

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7829842/
https://www.ncbi.nlm.nih.gov/pubmed/33406748
http://dx.doi.org/10.3390/foods10010086

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