Correlating Capsaicinoid Levels and Physicochemical Proper-ties of Kimchi and Its Perceived Spiciness

Correlating Capsaicinoid Levels and Physicochemical Proper-ties of Kimchi and Its Perceived Spiciness

Capsaicinoid content, among other factors, affects the perception of spiciness of commercial kimchi. Here, we investigated whether the physicochemical properties of kimchi affect the spicy taste of capsaicinoids perceived by the tasting. High-performance liquid chromatography (HPLC) was used to eval...

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Bibliographic Details
Main Authors: So-Ra Yoon, Yun-Mi Dang, Su-Yeon Kim, Su-Yeon You, Mina K. Kim, Ji-Hyoung Ha
Format: Article
Language:English
Published: MDPI AG 2021-01-01
Series:Foods
Subjects:
capsaicinoid
kimchi
partial correlation
Pearson’s correlation
spiciness
Online Access:https://www.mdpi.com/2304-8158/10/1/86

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