The role of capsaicin stimulation on the physicochemical properties of saliva and aroma release in model aqueous and oil systems.

Hu, Xiaoxue; Ayed, Charfedinne; Chen, Jianshe; Fisk, Ian; Yang, Ni

Hu, Xiaoxue; Ayed, Charfedinne; Chen, Jianshe; Fisk, Ian; Yang, Ni.

Afiliação

Hu X; Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
Ayed C; Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom.
Chen J; Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
Fisk I; Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom; The University of Adelaide, North Terrace, Adelaide, South Australia, Australia.
Yang N; Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom. Electronic address: ni.yang@nottingham.ac.uk.

Food Chem ; 386: 132824, 2022 Aug 30.

Article em En | MEDLINE | ID: mdl-35509164

Assuntos

Odorantes; Saliva; Capsaicina/análise; Humanos; Boca; Odorantes/análise; Saliva/química; Proteínas e Peptídeos Salivares

Palavras-chave

APCI-MS/MS; Aroma release; Chilli; Saliva properties; Spicy food

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Saliva / Odorantes Limite: Humans Idioma: En Ano de publicação: 2022 Tipo de documento: Article

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