Novel Liquor-Based Hot Sauce: Physicochemical Attributes, Volatile Compounds, Sensory Evaluation, Consumer Perception, Emotions, and Purchase Intent

Hot sauces are popular peppery condiments used to add flavor and sensory excitement to gastronomical preparations. While hot sauce occupies a retail category well over a century old, a novel production method using liquor as the base preservative rather than traditional vinegar is now commercially a...

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Detalles Bibliográficos
Autores principales: Aleman, Ricardo S., Marcía, Jhunior A., Montero-Fernández, Ismael, King, Joan, Pournaki, Shirin Kazemzadeh, Hoskin, Roberta Targino, Moncada, Marvin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9857492/
https://www.ncbi.nlm.nih.gov/pubmed/36673461
http://dx.doi.org/10.3390/foods12020369

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9857492/
https://www.ncbi.nlm.nih.gov/pubmed/36673461
http://dx.doi.org/10.3390/foods12020369

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