THE EFFECTIVENESS OF COMMON FOODS FOR REDUCTION OF CAPSAICIN BURN1
作者:
SUSAN E. HUTCHINSON,
LESLIE A. TRANTOW,
ZATA M. VICKERS,
期刊:
Journal of Sensory Studies
(WILEY Available online 1990)
卷期:
Volume 4,
issue 3
页码: 157-164
ISSN:0887-8250
年代: 1990
DOI:10.1111/j.1745-459X.1990.tb00466.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
ABSTRACT.Capsaicin burn was induced by a one percent solution of TabascoTMsauce in spring water. Four foods, rice, water, butter, and pineapple juice, warmed to 35°C, were used to reduce the burn. A no food treatment was used as a control. Subjects recorded perceived burn intensity by placing slash marks on line scales at set time intervals throughout the tests. Burn was significantly reduced while the foods were in the mouth but increased after the foods were expectorated. The decreased burn may be due to the very presence of a food in the mouth
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