Interactions between oral burn, meat flavor and texture in chili spiced pork patties evaluated by time-intensity
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Interactions between oral burn, meat flavor and texture in chili spiced pork patties evaluated by time-intensity. / Reinbach, Helene Christine; Meinert, Lene; Ballabio, D.; Aaslyng, M.D.; Bredie, Wender; Olsen, Karsten; Møller, Per.
I: Food Quality and Preference, Bind 18, Nr. 6, 2007, s. 909-919.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - Interactions between oral burn, meat flavor and texture in chili spiced pork patties evaluated by time-intensity
AU - Reinbach, Helene Christine
AU - Meinert, Lene
AU - Ballabio, D.
AU - Aaslyng, M.D.
AU - Bredie, Wender
AU - Olsen, Karsten
AU - Møller, Per
PY - 2007
Y1 - 2007
N2 - Capsaicin is receiving increasing interest because of its metabolic enhancing and appetite regulation effects. Studies on formulating foods with adequate levels of capsaicin and related substances from both sensory and nutrition standpoints may help in developing more healthy and satisfying foods. In this study time-intensity (TI) evaluation of pork patties was performed to investigate the effect of textures and two different chili products on the intensity of oral burn and meat flavor of pork patties. The pork patties spiced with chili powder were perceived significantly hotter (larger Area, Tend and DurDec) and had less pronounced meat flavor than the minced chili patties. A multivariate PARAFAC2 model showed in agreement with univariate analysis that both chili products masked the meat flavor. No effect of texture was found on the perceived oral burn or meat flavor. Chili burn and meat flavor were perceived less intense to regular eaters of chili compared to non-eaters of chili.
AB - Capsaicin is receiving increasing interest because of its metabolic enhancing and appetite regulation effects. Studies on formulating foods with adequate levels of capsaicin and related substances from both sensory and nutrition standpoints may help in developing more healthy and satisfying foods. In this study time-intensity (TI) evaluation of pork patties was performed to investigate the effect of textures and two different chili products on the intensity of oral burn and meat flavor of pork patties. The pork patties spiced with chili powder were perceived significantly hotter (larger Area, Tend and DurDec) and had less pronounced meat flavor than the minced chili patties. A multivariate PARAFAC2 model showed in agreement with univariate analysis that both chili products masked the meat flavor. No effect of texture was found on the perceived oral burn or meat flavor. Chili burn and meat flavor were perceived less intense to regular eaters of chili compared to non-eaters of chili.
KW - Former LIFE faculty
KW - Time-intensity; Meat flavor; Capsaicin; Oral burn; Multiway analysis; PARAFAC2; Perception; Texture; Suppression
U2 - 10.1016/j.foodqual.2007.02.005
DO - 10.1016/j.foodqual.2007.02.005
M3 - Journal article
VL - 18
SP - 909
EP - 919
JO - Food Quality and Preference
JF - Food Quality and Preference
SN - 0950-3293
IS - 6
ER -
ID: 8098421