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Author Cherdchu, Panat
Alternative Author Kasetsart University
TitleClassification of heat characteristics in Thai sweet chili sauce/Panat Cherdchu, Thongchai Suwonsichon and Chintana Oupadissakoon
Alternative Titleการจำแนกลักษณะความเผ็ดของผลิตภัณฑ์น้ำจิ้มไก่ในประเทศไทย
ImprintBangkok : Kasetsart University, 2008
Call# FOOD 6326

CALL # Volume Number Month Year Barcode Status
Available

JournalThe Proceedings of 46th Kasetsart University Annual Conference; No.7, Subject: Agro-Industry, 29 January - 1 February 2008 / Organized by Kasetsart University ... [et al.]
AbstractHeat sensation, a defined characteristic of chili products such as sweet chili sauce, plays an important role in consumer preference. This research aimed to characterize the time-intensity (TI)profiles of heat sensation in fifteen Thai sweet chili sauces. Eleven trained panels rated heat intensity over five-second interval until 120 seconds. This study revealed significant differences of heat characteristic (p<0.05)among samples. The samples had heat intensity (I subscript max)at 0.5-3.0 took time to reach the maximum intensity (T subscript max)within 6-24 seconds, and lasted 15-110 seconds after tested (DUR). All parameters were subjected to principal component analysis and cluster analysis to classify the products based on similarity of heat profile. The first two principal components which were overall heat and rate of decay, had 92% of explained variability, were used to classify samples into 4 patterns of heat characteristic; (1)Low heat that rose and dropped slowly (2)medium heat occurred and decayed at medium rate (3)medium heat rapidly occurred and took a shorter amount of times to disappear than group 2. And (4)high heat rapidly occurred and took the longest time to disappear.
Descript677 p. ; 49-56
Subjectsweet chili sauce
น้ำจิ้มไก่--การจำแนกความเผ็ด
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