More spice, less salt: How capsaicin affects liking for and perceived saltiness of foods in people with smell loss
Stephanie Hunter, Candelaria Beatty, Pamela Dalton
Topics & Concepts
TasteFlavorPopulationCapsaicinFood sciencePsychologySodiumDetection thresholdChemistryMedicineInternal medicineEnvironmental healthReceptorComputer scienceReal-time computingOrganic chemistryOlfactory and Sensory Function StudiesBiochemical Analysis and Sensing TechniquesAdvanced Chemical Sensor Technologies