Correlating Capsaicinoid Levels and Physicochemical Proper-ties of Kimchi and Its Perceived Spiciness

Capsaicinoid content, among other factors, affects the perception of spiciness of commercial kimchi. Here, we investigated whether the physicochemical properties of kimchi affect the spicy taste of capsaicinoids perceived by the tasting. High-performance liquid chromatography (HPLC) was used to eval...

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書誌詳細

主要な著者:	So-Ra Yoon, Yun-Mi Dang, Su-Yeon Kim, Su-Yeon You, Mina K. Kim, Ji-Hyoung Ha
フォーマット:	Artigo
言語:	Inglês
出版事項:	MDPI AG 2021-01-01
シリーズ:	Foods
主題:	capsaicinoid kimchi partial correlation Pearson’s correlation spiciness
オンライン･アクセス:	https://www.mdpi.com/2304-8158/10/1/86
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