Results 1 to 10 of about 13,105 (244)

Pungency Perception and the Interaction with Basic Taste Sensations: An Overview

Foods, 2023
The perception of pungency can be attributed to the combination of pain and heat, and it has critical impacts on food flavor and food consumption preferences. Many studies have reported a variety of pungent ingredients with different Scoville heat units (
Wei He, Li Liang, Yuyu Zhang
doaj   +2 more sources

Seasonal Effects of Glucosinolate and Sugar Content Determine the Pungency of Small-Type (Altari) Radishes (Raphanus sativus L.)

Plants, 2022
Kimchi made from small-type (Altari) radishes grown in late spring is more pungent than that made from autumn-grown Altari radishes, which poses a major challenge in the kimchi industry.
Seung-Hun Chae, O New Lee, Han Yong Park, Kang-Mo Ku   +3 more
doaj   +2 more sources

Integrative Analysis of the Metabolome and Transcriptome of a Cultivated Pepper and Its Wild Progenitor Chiltepin (Capsicum annuum L. var. glabriusculum) Revealed the Loss of Pungency During Capsicum Domestication

Frontiers in Plant Science, 2022
Pungency is a unique characteristic of chili peppers (Capsicum spp.) caused by capsaicinoids. The evolutionary emergence of pungency is thought to be a derived trait within the genus Capsicum.
Bipei Zhang, Fang Hu, Xiaotao Cai, Jiaowen Cheng, Ying Zhang, Hui Lin, Kailin Hu, Zhiming Wu   +7 more
doaj   +2 more sources

Analysis of Pungency Sensation Effects from an Oral Processing, Sensorial and Emotions Detection Perspective—Case Study with Grilled Pork Meat

Applied Sciences, 2021
Pungency is an interesting sensory stimulus analyzed from different perspectives, in particular the underpinning mechanisms of its sensation and perception.
Ilija Djekic, Jovan Ilić, Jianshe Chen, Rastko Djekic, Bartosz G. Sołowiej, Dragan Vujadinović, Igor Tomasevic   +6 more
doaj   +2 more sources

A Luminescence-Based Human TRPV1 Assay System for Quantifying Pungency in Spicy Foods

Foods, 2021
The quantitation of pungency is difficult to achieve using sensory tests because of persistence, accumulation, and desensitization to the perception of pungency.
Minami Matsuyama, Yuko Terada, Toyomi Yamazaki-Ito, Keisuke Ito   +3 more
doaj   +2 more sources

Spicy Personality: On the Relationship Between Personality Traits and the Preference for Spicy Foods [PDF]

Foods
This narrative historical review assesses the relationship between personality traits and the preference for spicy foods. While genetic, cultural, and personality factors have all been shown to influence taste preferences, the evidence that has been ...
Ceyhun Uçuk, Charles Spence
doaj   +2 more sources

Evaluating the pungency perception of Zanthoxylum armatum DC. oil by facial recognition techniques and machine learning [PDF]

npj Science of Food
Zanthoxylum armatum DC. (ZAD) oil is a kind of popular seasoning for its unique flavor and numbing taste. Pungency is characterized as a numbing and stimulating sensation in ZAD oil.
Shijun Zheng, Qixin Kan, Guo Liu, Xiang Zhu, Jinxin Luo, Chi-Tang Ho, Yongjun Hu, Yong Cao, Linfeng Wen   +8 more
doaj   +2 more sources

An introduction to the “Li Spicy Unit” for the pungency degree of spicy foods

International Journal of Food Properties, 2020
Spicy foods are very popular in many countries of the world, but there is still a lack of a simple and intuitive unit to characterize the pungency degree of spicy foods.
De-Jian Li, Yan-Fei Li, Hong-Jun Li, De-Cai Zhou, Chong-Xia Hu, Ren-You Gan, Harold Corke, Hua-Bin Li, Li Zhang   +8 more
doaj   +2 more sources

Genome sequence of the hot pepper provides insights into the evolution of pungency in Capsicum species

Nature Genetics, 2014
Hot pepper (Capsicum annuum), one of the oldest domesticated crops in the Americas, is the most widely grown spice crop in the world. We report whole-genome sequencing and assembly of the hot pepper (Mexican landrace of Capsicum annuum cv.
Seon-In Yeom, Yong-Min Kim, Je Min Lee
exaly   +2 more sources

Characterization of Different Capsicum Varieties by Evaluation of Their Capsaicinoids Content by High Performance Liquid Chromatography, Determination of Pungency and Effect of High Temperature

Molecules, 2013
The chili pepper is a very important plant used worldwide as a vegetable, as a spice, and as an external medicine. In this work, eight different varieties of Capsicum annuum L. have been characterized by their capsaicinoids content.
Erick Sierra-Campos, Rebeca Pérez-Morales   +1 more
exaly   +3 more sources