Evaluation of the Sensory Stimulation Intensity of Representative Spicy Flavor Substances Using Whole-Body Plethysmography

Evaluation of the Sensory Stimulation Intensity of Representative Spicy Flavor Substances Using Whole-Body Plethysmography

This study aimed to investigate the impact of spicy stimuli on the respiratory status of rats inhaling aerosols of spicy substances. The intensity of spicy stimuli was characterized by examining changes in multiple respiratory function indicators. Changes in various respiratory function indicators o...

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Bibliographic Details
Main Author: LIU Fuqiang, GUO Lulu, MAO Jian, CHAI Guobi, ZHANG Qidong, ZHANG Wenjuan, LIU Xingyu, ZHANG Tianbing, XIE Jiqing, XIE Jianping
Format: Article
Language:English
Published: China Food Publishing Company 2024-09-01
Series:Shipin Kexue
Subjects:
spicy flavor; sensory stimulation; whole-body plethysmograph; respiratory function indicators
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-17-003.pdf
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https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-17-003.pdf

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