Results 211 to 220 of about 13,105 (244)

Preparation of N-succinyl-<i>L</i>-phenylalanine: exploring its taste-modulating effects and mechanisms on baijiu via multisensory evaluation and molecular simulation. [PDF]

Food Chem X
Huang P, Liu L, Li Y, Cindy, Cui C.
europepmc   +1 more source

Metabolite profiling reveals differential accumulation of secondary metabolites related to flavour and colour across four heirloom chilli landraces. [PDF]

Physiol Mol Biol Plants
Meitei AL, Yogendra K, Sanivarapu H, Meetei NT, Rai M, Tyagi W.   +5 more
europepmc   +1 more source

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Preparation, pungency and bioactivity transduction of piperine from black pepper (Piper nigrum L.): A comprehensive review

Food Chemistry
Piperine, derived from black pepper (Piper nigrum L.), is responsible for the pungent sensation. The diverse bioactivities of piperine underscores its promising potential as a functional food ingredient.
Ruixuan Zou, Yuhao Zhou, Yujia Lu, Yuchen Zhao, Na Zhang, Jing Liu, Yuhao Zhang, Yu Fu   +7 more
exaly   +2 more sources

Flavor characterization of native Peruvian chili peppers through integrated aroma fingerprinting and pungency profiling

Food Research International, 2018
A broad range of Peruvian chili peppers are available but not properly characterized. To increase the insight into their flavor compounds, a head space GC-MS fingerprinting (volatiles) and an HPLC-based profiling approach (pungency) was implemented to ...
Eduardo Reynaldo Morales-Soriano, Biniam T Kebede, Roberto Ugas   +2 more
exaly   +2 more sources

Sensory characterization of Baijiu pungency by combined time-intensity (TI) and temporal dominance of sensations (TDS)

Food Research International, 2021
Shuang Chen, Ke Tang, Michael C Qian
exaly   +2 more sources

A MYB transcription factor is a candidate to control pungency in Capsicum annuum

Theoretical and Applied Genetics, 2019
Koeun Han, Siyoung Jang, Byoung-Cheorl Kang   +2 more
exaly   +2 more sources

Multi-dimensional pungency and sensory profiles of powder and oil of seven chili peppers based on descriptive analysis and Scoville heat units.

Food Chemistry, 2023
The pungency and flavor experience of peppers determines their economic benefits and consumption; thus, a systematic sensory evaluation of peppers is essential to monitor their production.
Yiwen Zhu, Xiang Li, Shui Jiang, Yin Zhang, Lihua Zhang, Yuan Liu   +5 more
semanticscholar   +1 more source

Rapid determination of geographical authenticity and pungency intensity of the red Sichuan pepper (Zanthoxylum bungeanum) using differential pulse voltammetry and machine learning algorithms.

Food Chemistry, 2023
The development of an analytical method for assessing pungency intensity and determining geographical origins is crucial for evaluating the quality of visually similar Zanthoxylum bungeanum pericarp (PZB).
Di Zhang, Zitao Lin, Lilei Xuan, Minmin Lu, B. Shi, Jiyong Shi, Fatao He, Maurizio Battino, Lei Zhao, Xiaobo Zou   +9 more
semanticscholar   +1 more source

Preparation, pungency and bioactivity of gingerols from ginger (Zingiber officinale Roscoe): a review

Critical reviews in food science and nutrition, 2022
Ginger has been widely used for different purposes, such as condiment, functional food, drugs, and cosmetics. Gingerols, the main pungent component in ginger, possess a variety of bioactivities.
Yuge Gao, Yujia Lu, Na Zhang, Chibuike C. Udenigwe, Yuhao Zhang, Yu Fu   +5 more
semanticscholar   +1 more source

Dynamic Zanthoxylum pungency characteristics and their correlation with sanshool composition and chemical structure.

Food Chemistry, 2022
Huajiao (Zanthoxylum) from different regions varies in pungency features. The objective of this study was to explore the reasons for the differences.
Xiya Feng, Pimiao Huang, Ping-Ping Duan, Hongwei Wang, Jianquan Kan   +4 more
semanticscholar   +1 more source