Determination of Recognition Threshold and Just Noticeable Difference in the Sensory Perception of Pungency of Zanthoxylum bangeanum

REFERENCES

• Ichiro, Y.; Koichi, Y.; Hideji, I. Distribution of Unsaturated Aliphatic Acid Amides in Japanese Zanthoxylum Species. Phytochemistry 1982, 21(6), 1295–1298.
   Web of Science ®Google Scholar
• Kashiwada, Y.; Ito, C.; Katagiri, H.; Izumi, M.; Katsuko, K.; Tsuneo, N.; Yasumasa, I. Amides of the Fruit of Zanthoxylum spp. Phytochemistry 1997, 44(6), 1125–1127.
   Web of Science ®Google Scholar
• Xiong, Q.; Shi, D.; Yamamoto, H.; Mizuno, M. Alkylamides from Pericarps of Zanthoxylum. Phytochemistry 1997, 46(6), 1123–1126.
   Web of Science ®Google Scholar
• Saha, S.; Walia, S.; Kundu, A.; Kaur, C. Capsaicinoids, Tocopherol, and Sterols Content in Chili (Capsicum sp.) by Gas Chromatographic-Mass Spectrometric Determination. International Journal of Food Properties 2015, 18(7), 1535–1545.
   Google Scholar
• Barberoa, G.F.; Liazida, A.; Azaroual, L.; Palma, M.; Garcia Barroso, C. Capsaicinoid Contents in Peppers and Pepper-Related Spicy Foods. International Journal of Food Properties 2015, 19(3), 485–493. DOI:10.1080/10942912.2014.968468
   Web of Science ®Google Scholar
• Basbaum, A.I.; Bautista, D.M.; Grégory, S.; David, J. Cellular and Molecular Mechanisms of Pain. Cell 2009, 139, 267–284.
   PubMed Web of Science ®Google Scholar
• Bautista, D.M.; Sigal, Y.M.; Milstein, A.D.; Garrison, J.L.; Zorn, J.A. Pungent Agents from Szechuan Peppers Excite Sensory Neurons by Inhibiting Two-Pore Potassium Channels. Nature Neuroscience 2008, 11(7), 772–779.
   PubMed Web of Science ®Google Scholar
• Riera, C.E.; Menozzi-Smarrito, C.; Affolter, M.; Michlig, S.; Munari, C. Compounds from Sichuan and Melegueta Peppers Activate, Covalently, and Non-Covalently, TRPA1 and TRPV1 Channels. British Journal of Pharmacology 2009, 157, 1398–1409.
   PubMed Web of Science ®Google Scholar
• Gerhold, K.A.; Bautista, D.M. Molecular and Cellular Mechanisms of Trigeminal Chemosensation. Annals of the New York Academy of Sciences 2009, 7, 184–189.
   Google Scholar
• Sugai, E.; Morimitsu, Y.Y.; Morita, A.; Watanabe, T.; Kubota, K. Pungent Qualities of Sanshool-Related Compounds Evaluated by a Sensory Test and Activation of Rat TRPV1. Bioscience Biotechnology and Biochemistry 2005, 69(10), 1951–1957.
   PubMed Web of Science ®Google Scholar
• Fu, C.M. Studies on the Inspection Methods of Numb-Taste Components in Zanthoxylum L; Food College of Southwest Agricultural University China: Chongqing, China, 2004, 15–60. ( in Chinese).
   Google Scholar
• ISO 3513. Chillies Determination of Scoville Index; ISO: Geneva, Switzerland, 1995.
   Google Scholar
• ASTM. E 1395–90. Standard Test Method for Sensory Evaluation of Low Heat Chilies; ASTM: West Conshohocken, Pennsylvania, USA, 2004.
   Google Scholar
• ASTM. E 1083–00. Standard Test Method for Sensory Evaluation of Red Pepper Heat; ASTM: West Conshohocken, Pennsylvania, USA, 2006.
   Google Scholar
• Orellana-Escobedo, L.; Ornelas-Paz, J.J.; Olivas, G.I.; Guerrero-Beltran, J.A.; Jimenes-Castro, J.; Sepulveda, D.R. Determination of Absolute Threshold and Just Noticeable Difference in the Sensory Perception of Pungency. Journal of Food Science 2012, 77(3), S135–S139.
   PubMedGoogle Scholar
• Chang, M.H.; Chiou, W.B. Differential Threshold and Psychophysical Power Function of Sweetness Sensation: Applied Psychophysics and Prospect Theory on Formulating Baking Products. Journal of Sensory Studies 2006, 21, 534–551.
   Web of Science ®Google Scholar
• Lawless, H.T.; Heymann, H. Sensory Evaluation of Food: Principles and Practices, Chapman and Hall: New York, NY, 1999; 173–204.
   Google Scholar
• Krajewska, A.M.; Powers, J.J. Sensory Properties of Naturally Occurring Capsaicinoids. Journal of Food Science 1988, 53(3), 902–905.
   Web of Science ®Google Scholar
• ISO 13301. Sensory Analysis-Methodology—General Guidance for Measuring Odour, Flavour, and Taste Detection Thresholds by a Three-Alternative Forced-Choice (3-AFC) Procedure; ISO: Geneva, Switzerland, 2002.
   Google Scholar
• O’Mahony, M. Some Assumptions and Difficulties with Common Statistics for Sensory Analysis. Food Technology 1982, 36, 75–82.
   Web of Science ®Google Scholar
• Meilgaard, M.; Civille, G.V.; Carr, B.T. Sensory Evaluation Techniques, 3rd Ed., CRC Press, Inc.: Boca Raton, Florida, USA, 1999; 123–132.
   Google Scholar
• Amudha, S.; Bhat, K.K. Best Estimated Taste Detection Threshold for Cardamom (Elettaria Cardamomum Maton) Aroma in Different Media. Journal of Sensory Studies 2011, 26(1), 48–53.
   Web of Science ®Google Scholar
• Cowart, B. Oral Chemical Irritation: Does It Reduce Perceived Taste Intensity?. Chemical Senses 1987, 12, 467–479.
   Web of Science ®Google Scholar
• Lawless, H.T.; Hartono, C.; Hernandez, S. Thresholds and Suprathreshold Intensity Functions for Capsaicin in Oil and Aqueous Based Carriers. Journal of Sensory Studies 1999, 15(4), 437–447.
   Web of Science ®Google Scholar
• Gonzalez-Viñas, M.A.; Salvador, M.D.; Martin-Alvarez, P.J. Comparison of Two Simple Methods for the Measurement of Detection Thresholds for Basic, Umami and Metallic Tastes. Journal of Sensory Studies 1998, 13, 299–314.
   Web of Science ®Google Scholar
• ISO 8586. Sensory Analysis: General Guidance for the Selection, Training, and Monitoring of Assessors; Part 1: Selected Assessors; ISO: Geneva, Switzerland, 2012.
   Google Scholar
• ISO 8589. Sensory Analysis—General Guidance for the Design of Test Rooms; ISO: Geneva, Switzerland, 2007.
   Google Scholar
• Kenji, M.; Yuichiro, F.; Osamu, T. Amides from Huajiao, Pericarps of Zanthoxylum Bungeanum Maxim. Chemical and Pharmaceutical Bulletin 1988, 36(7), 2362–2365.
   Web of Science ®Google Scholar
• Goldstein, B.E. Sensation and Perception; Wadsworth Publishing Company: Belmont, CA, 1989; 183–184.
   Google Scholar