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International Journal of Food Properties Volume 21, 2018 - Issue 1

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Potential of Szechuan pepper as a saltiness enhancer

Tram Hong Le BaoDepartment of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, ThailandView further author information

Siree ChaiseriDepartment of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, ThailandView further author information

Yaowapa LorjaroenphonDepartment of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, ThailandCorrespondence[email protected]
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Pages 533-545 | Received 28 Jul 2017, Accepted 05 Jan 2018, Published online: 26 Apr 2018

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https://doi.org/10.1080/10942912.2018.1425704
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Citations (3)

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Articles from other publishers (3)

Bei Wang, Wei Wu, Jing Liu, Olugbenga P. Soladoye, Chi-Tang Ho, Yuhao Zhang & Yu Fu. (2023) Flavor mystery of spicy hot pot base: Chemical understanding of pungent, numbing, umami and fragrant characteristics. Trends in Food Science & Technology 139, pages 104137.
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Yang Wang, Kui Zhong, Bolin Shi, Houyin Wang, Longyun Liu, LuLu Zhang, Lei Zhao & Haiyan Gao. (2022) Cross-modal effect of capsaicin and pepper oleoresin on the enhancement of saltiness perception in a NaCl model solution. Food Quality and Preference 98, pages 104542.
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Shun Deng, Haibo Rong, He Tu, Bingxin Zheng, Xiaoyuan Mu, Liyang Zhu, Xu Zhou, Wei Peng, Mingquan Wu, Enming Zhang, Xia Li & Hai Shen. (2019) Molecular basis of neurophysiological and antioxidant roles of Szechuan pepper. Biomedicine & Pharmacotherapy 112, pages 108696.
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