Development and validation of a methodology for the sensometric characterisation of high‐pungency peppers: a case study of habanero pepper (Capsicum chinense Jacq.)

The objective was to develop and validate sample testing conditions for the sensometric evaluation of habanero pepper. Stage I consisted of evaluating and selecting the most adequate conditions for the evaluation of habanero pepper. Stage II consisted of the validation of the conditions selected in...

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Veröffentlicht in:	International journal of food science & technology 2021-02, Vol.56 (2), p.573-586
Hauptverfasser:	Ramírez‐Rivera, Emmanuel de Jesús, Rodriguez‐Buenfil, Ingrid Mayanin, Pérez‐Robles, Mirielen, Oney‐Montalvo, Julio Enrique, Prinyawiwatkul, Witoon, Cabal‐Prieto, Adán, Ramírez‐Sucre, Manuel Octavio, Herrera‐Corredor, José Andrés
Format:	Artikel
Sprache:	eng
Schlagworte:	Aroma Capsicum chinense Jacq descriptive analysis Flavor Flavors Peppers pungency evaluation Pungent principles Sensory evaluation Sensory properties temporal dominance of sensations Vegetables
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