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

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

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.

In: Food Quality and Preference, Vol. 18, No. 6, 2007, p. 909-919.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Reinbach, HC, Meinert, L, Ballabio, D, Aaslyng, MD, Bredie, W, Olsen, K & Møller, P 2007, 'Interactions between oral burn, meat flavor and texture in chili spiced pork patties evaluated by time-intensity', Food Quality and Preference, vol. 18, no. 6, pp. 909-919. https://doi.org/10.1016/j.foodqual.2007.02.005

APA

Reinbach, H. C., Meinert, L., Ballabio, D., Aaslyng, M. D., Bredie, W., Olsen, K., & Møller, P. (2007). Interactions between oral burn, meat flavor and texture in chili spiced pork patties evaluated by time-intensity. Food Quality and Preference, 18(6), 909-919. https://doi.org/10.1016/j.foodqual.2007.02.005

Vancouver

Reinbach HC, Meinert L, Ballabio D, Aaslyng MD, Bredie W, Olsen K et al. Interactions between oral burn, meat flavor and texture in chili spiced pork patties evaluated by time-intensity. Food Quality and Preference. 2007;18(6):909-919. https://doi.org/10.1016/j.foodqual.2007.02.005

Author

Reinbach, Helene Christine ; Meinert, Lene ; Ballabio, D. ; Aaslyng, M.D. ; Bredie, Wender ; Olsen, Karsten ; Møller, Per. / Interactions between oral burn, meat flavor and texture in chili spiced pork patties evaluated by time-intensity. In: Food Quality and Preference. 2007 ; Vol. 18, No. 6. pp. 909-919.

Bibtex

@article{9ca69380a1c311ddb6ae000ea68e967b,
title = "Interactions between oral burn, meat flavor and texture in chili spiced pork patties evaluated by time-intensity",
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.",
keywords = "Former LIFE faculty, Time-intensity; Meat flavor; Capsaicin; Oral burn; Multiway analysis; PARAFAC2; Perception; Texture; Suppression",
author = "Reinbach, {Helene Christine} and Lene Meinert and D. Ballabio and M.D. Aaslyng and Wender Bredie and Karsten Olsen and Per M{\o}ller",
year = "2007",
doi = "10.1016/j.foodqual.2007.02.005",
language = "English",
volume = "18",
pages = "909--919",
journal = "Food Quality and Preference",
issn = "0950-3293",
publisher = "Pergamon Press",
number = "6",

}

RIS

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