Co-milling of sound olives with fresh chili peppers improves the volatile compound, capsaicinoid and sensory profiles of flavoured olive oil with respect to the typical infusion
Lorenzo Cecchi, Diletta Balli, Silvia Urciuoli, Angelica Urciuolo, Matteo Bordiga, Fabiano Travaglia, Bruno Zanoni, Nádia Mulinacci
Topics & Concepts
Chili pepperFlavourChemistryFood sciencePungencyPepperCapsaicinSensory analysisContext (archaeology)BiologyReceptorPaleontologyBiochemistryAntioxidant Activity and Oxidative StressBiochemical Analysis and Sensing TechniquesMeat and Animal Product Quality