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...

Ausführliche Beschreibung

Bibliografische Detailangaben

Hauptverfasser:	So-Ra Yoon, Yun-Mi Dang, Su-Yeon Kim, Su-Yeon You, Mina K. Kim, Ji-Hyoung Ha
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	MDPI AG 2021-01-01
Schriftenreihe:	Foods
Schlagworte:	capsaicinoid kimchi partial correlation Pearson’s correlation spiciness
Online-Zugang:	https://www.mdpi.com/2304-8158/10/1/86
Tags:	Tag hinzufügen Keine Tags, Fügen Sie das erste Tag hinzu!