Results 221 to 230 of about 13,105 (244)
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Food Chemistry, 2022
The pungency of Chinese pepper (Zanthoxylum bungeanum) is mainly attributed to the alkylamides contained therein. However, the quantitation and application of these alkylamides are hindered by the lack of commercially available standards.
Qiaoli Chen +4 more
semanticscholar +1 more source
The pungency of Chinese pepper (Zanthoxylum bungeanum) is mainly attributed to the alkylamides contained therein. However, the quantitation and application of these alkylamides are hindered by the lack of commercially available standards.
Qiaoli Chen +4 more
semanticscholar +1 more source
Journal of Agricultural and Food Chemistry, 2021
Pungency is one of the most important mouthfeel characteristics that is primarily related to the sensory quality of distilled spirits. However, the chemical basis of pungency is still unclear. A set of Baijiu samples with different levels of pungency was
Yingxia He +4 more
semanticscholar +1 more source
Pungency is one of the most important mouthfeel characteristics that is primarily related to the sensory quality of distilled spirits. However, the chemical basis of pungency is still unclear. A set of Baijiu samples with different levels of pungency was
Yingxia He +4 more
semanticscholar +1 more source
Mutation in the putative ketoacyl-ACP reductase CaKR1 induces loss of pungency in Capsicum
Theoretical and Applied Genetics, 2018Sota Koeda +2 more
exaly +2 more sources
Production of pungency-suppressed capsaicin microcapsules by spray chilling
, 2021This study aimed to produce capsaicin microcapsules with suppressed pungency, retaining chemical structure and biological activities. Encapsulation was performed using spray chilling where a central composite rotatable design (CCRD) was preferred in the ...
Zehra Günel +4 more
semanticscholar +1 more source
Capsaicinoids: Pungency beyond Capsicum.
Trends in Plant Science, 2019Capsaicinoids are metabolites responsible for the appealing pungency of Capsicum (chili pepper) species. The completion of the Capsicum annuum genome has sparked new interest into the development of biotechnological applications involving the ...
Emmanuel Rezende Naves +6 more
semanticscholar +1 more source
Evaluation of trigeminal pungency perception of allyl isothiocyanate – A time intensity (TI) study
, 2021Allyl isothiocyanate, the primary pungent substance within mustard, horseradish, and wasabi, causes a burning sensation and a lachrymatory effect during consumption.
S. Eib +3 more
semanticscholar +1 more source
Food Chemistry, 2021
The mechanistic insights into the oral pungency of capsaicin-related dietary components have been elucidated from the spatial structural perspectives by establishing statistically significant and highly predictive three-dimensional quantitative structure-
W. Tao +4 more
semanticscholar +1 more source
The mechanistic insights into the oral pungency of capsaicin-related dietary components have been elucidated from the spatial structural perspectives by establishing statistically significant and highly predictive three-dimensional quantitative structure-
W. Tao +4 more
semanticscholar +1 more source
Preparation, pungency, and bioactivity of capsaicin: a review
International Journal of Food Science & TechnologyCapsaicin is the main pungent compound in red pepper responsible for its dual attributes of culinary utility and bioactive efficacy. This review aims to systematically review the preparation methods, pungency, and bioactivities of capsaicin.
Qiuyan Zhang +4 more
semanticscholar +1 more source
European Journal of Pain, 2020
Individuals vary in their temperature and pungency preferences; whereas some individuals prefer to bath in, or consume food and beverages at very high temperatures, others prefer lukewarm temperatures.
R. Defrin +2 more
semanticscholar +1 more source
Individuals vary in their temperature and pungency preferences; whereas some individuals prefer to bath in, or consume food and beverages at very high temperatures, others prefer lukewarm temperatures.
R. Defrin +2 more
semanticscholar +1 more source