THE EFFECTIVENESS OF COMMON FOODS FOR REDUCTION OF CAPSAICIN BURN

SUSAN E. HUTCHINSON, LESLIE A. TRANTOW, ZATA M. VICKERS

Research output: Contribution to journalArticlepeer-review

32 Scopus citations

Abstract

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

Original languageEnglish (US)
Pages (from-to)157-164
Number of pages8
JournalJournal of Sensory Studies
Volume4
Issue number3
DOIs
StatePublished - 1990

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