Influences of serving temperatures on human perceived spiciness intensity of commercial spicy sauces.

The objective of this study was to examine the effects of serving temperatures on the perceived spiciness intensities of commercial spicy sauces, which vary in capsaicinoid content. A total of 9 types of commercially available spicy sauces were used and capsaicinoid content was analyzed using liquid chromatography-mass spectrometry. To assess spiciness intensity, a highly trained panel (n = 6) rated the spiciness intensities at 4, 25, and 60°C.

Effects of salt type on the metabolites and microbial community in kimchi fermentation.

The taste of kimchi is greatly affected by the salt type used during fermentation. Here, we investigated the effects of salts with different mineral contents on the microbial community and metabolite profiles of fermented kimchi using multivariate statistical analysis. We evaluated different types of salt used to prepare kimchi, namely, solar salt aged for 1 year, solar salt aged for 3 years, dehydrated solar salt, and purified salt.

Influence of Roasting Temperatures on the Antioxidant Properties, β-Glucan Content, and Volatile Flavor Profiles of Shiitake Mushroom.

The objective of this study was to determine the influence of roasting conditions on the volatile flavor profiles and functional properties of shiitake mushrooms. Six different roasting temperatures between 80 °C and 180 °C with 20 °C increments were selected, and mushrooms were roasted for 60 min in a conventional oven. Roasting shiitake mushroom at 140 °C showed the highest levels of antioxidant activities including 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhidrazyl (DPPH) radical scavenging activities, total phenols and polyphenol contents.