Interactions between oral burn, meat flavor and texture in chili spiced pork patties evaluated by time-intensity

H. C. Reinbach, Lene Meinert, D. Ballabio, M. D. Aaslyng, W. L.P. Bredie, K. Olsen, P. Møller

Publikation: Bidrag til tidsskriftTidsskriftsartikelForskningpeer review

Abstract

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. © 2007.
OriginalsprogEngelsk
TidsskriftFood Quality and Preference
Vol/bind18
Udgave nummer6
Sider (fra-til)909-919
Antal sider11
ISSN0950-3293
DOI
StatusUdgivet - sep. 2007
Udgivet eksterntJa

Emneord

  • Capsaicin
  • Chili
  • Meat flavor
  • Multiway analysis
  • Oral burn
  • PARAFAC2
  • Perception
  • Suppression
  • Texture
  • Time-intensity

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