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

Research output: Contribution to journalJournal articleResearchpeer-review

Helene Christine Reinbach, Lene Meinert, D. Ballabio, M.D. Aaslyng, Wender Bredie, Karsten Olsen, Per Møller

Original languageEnglish
JournalFood Quality and Preference
Issue number6
Pages (from-to)909-919
Number of pages11
Publication statusPublished - 2007

    Research areas

  • Former LIFE faculty - Time-intensity; Meat flavor; Capsaicin; Oral burn; Multiway analysis; PARAFAC2; Perception; Texture; Suppression

ID: 8098421