Abstract:The impact of trigeminal oral burn and pungency on taste, flavor, and mouth-feel perception of commercially available foods is underexplored. This study aimed to determine the effect of oral burn sensations evoked by the addition of chili powder to tomato soup, beef burger patties, and curried rice on taste, flavor, and mouth-feel perception. Chili powder was added to tomato soups, beef burger patties, and curried rice at four concentrations. A consumer panel comprising n = 66 participants (49 women, 25.5 ± 5.… Show more
“…Related to oral burn, reductions in taste, flavor, and mouthfeel intensity caused by oral burn might be more pronounced in liquid than in solid foods. This study demonstrated how trigeminal stimuli can be applied to modulate flavor and mouthfeel perception of foods (Lyu et al, 2023).…”
“…Related to oral burn, reductions in taste, flavor, and mouthfeel intensity caused by oral burn might be more pronounced in liquid than in solid foods. This study demonstrated how trigeminal stimuli can be applied to modulate flavor and mouthfeel perception of foods (Lyu et al, 2023).…”
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