TY - JOUR
T1 - THE EFFECTIVENESS OF COMMON FOODS FOR REDUCTION OF CAPSAICIN BURN
AU - HUTCHINSON, SUSAN E.
AU - TRANTOW, LESLIE A.
AU - VICKERS, ZATA M.
PY - 1990
Y1 - 1990
N2 - Capsaicin burn was induced by a one percent solution of Tabasco TM sauce in spring water. Four foods, rice, water, butter, and pineapple juice, warmed to 35°C, were used to reduce the burn. A no food treatment was used as a control. Subjects recorded perceived burn intensity by placing slash marks on line scales at set time intervals throughout the tests. Burn was significantly reduced while the foods were in the mouth but increased after the foods were expectorated. The decreased burn may be due to the very presence of a food in the mouth. Copyright © 1990, Wiley Blackwell. All rights reserved
AB - Capsaicin burn was induced by a one percent solution of Tabasco TM sauce in spring water. Four foods, rice, water, butter, and pineapple juice, warmed to 35°C, were used to reduce the burn. A no food treatment was used as a control. Subjects recorded perceived burn intensity by placing slash marks on line scales at set time intervals throughout the tests. Burn was significantly reduced while the foods were in the mouth but increased after the foods were expectorated. The decreased burn may be due to the very presence of a food in the mouth. Copyright © 1990, Wiley Blackwell. All rights reserved
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U2 - 10.1111/j.1745-459X.1990.tb00466.x
DO - 10.1111/j.1745-459X.1990.tb00466.x
M3 - Article
SN - 0887-8250
VL - 4
SP - 157
EP - 164
JO - Journal of Sensory Studies
JF - Journal of Sensory Studies
IS - 3
ER -