Pungency: the stimuli and their evaluation.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/6908/
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| Title |
Pungency: the stimuli and their evaluation.
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| Creator |
Govindarajan, V. S.
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| Subject |
01 Sensory evaluation
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| Description |
This review begins by appraising the term pungency, and defines it as the gustatory sensory response to specific chemical stimuli found in certain spices and vegetables. Consideration is then given to problems associated with the evaluation of pungency and to standardized procedures for evaluation which yield reproducible data significantly correlated with instrumental estimates of the corresponding stimuli. Details are then given of the pungent compounds found in chillies (Capsicum spp.), pepper (Piper nigrum) and ginger (Zingiber officinale), consideration being given to the chemistry of the specific pungency stimuli in these 3 spices, the methods chosen for the physico-chemical detn. of these stimuli and the correlation of such physico-chemical values with pungency. Brief mention is also made of pungent compounds found in other spices (e.g. mustard, cloves) and in vegetables (e.g. horseradish, vegetable radish, Brassica and Allium spp.). The review concludes with a discussion of attempts to establish a relationship between specific structural features of the stimuli and the chemoreceptory perception of pungency. [See FSTA (1980) 12 8A540.]
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| Date |
1979
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/6908/1/ACS%20Symposium%20Series%201979.pdf
Govindarajan, V. S. (1979) Pungency: the stimuli and their evaluation. ACS Symposium Series, 115. 53-92, 57 ref.. |
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