Novel Liquor-Based Hot Sauce: Physicochemical Attributes, Volatile Compounds, Sensory Evaluation, Consumer Perception, Emotions, and Purchase Intent

Novel Liquor-Based Hot Sauce: Physicochemical Attributes, Volatile Compounds, Sensory Evaluation, Consumer Perception, Emotions, and Purchase Intent

Hot sauces are popular peppery condiments used to add flavor and sensory excitement to gastronomical preparations. While hot sauce occupies a retail category well over a century old, a novel production method using liquor as the base preservative rather than traditional vinegar is now commercially a...

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Bibliographic Details
Main Authors: Ricardo S. Aleman, Jhunior A. Marcía, Ismael Montero-Fernández, Joan King, Shirin Kazemzadeh Pournaki, Roberta Targino Hoskin, Marvin Moncada
Format: Article
Language:English
Published: MDPI AG 2023-01-01
Series:Foods
Subjects:
pepper
novel liquor
chili sauce
emotions
purchase intent
Online Access:https://www.mdpi.com/2304-8158/12/2/369

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