We all have experienced the burning sensation of Hispanic foods and the cooling sensations of minty chewing gums, but how do food companies test the degree of “heat” and “cooling” when developing new foods?

During sensory evaluation session, sensory analyst (at flip chart) leads calibration of the panelists on the attributes of salsa.Salsas, enchiladas, spicy and minty chewing gums, and mentholated lozenges appear to be very different products. But they all contain irritating ingredients that require sensory scientists to adjust some of the traditional sensory analysis protocols used in descriptive or discrimination tests.…

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