Fieriness

Appears in
The Flavor Equation
The Flavor Equation

By Nik Sharma

Published 2020

  • About
  • Block, Eric. “The Chemistry of Garlic and Onions.” Scientific American 252, No. 3 (March 1985): 114–9. https://doi.org/10.1038/scientificamerican0385-114.
  • Bosland, Paul W. and Stephanie J. Walker. “Measuring Chile Pepper Heat.” New Mexico State University, Distributed February 2010. https://aces.nmsu.edu/pubs/_h/H237/welcome.html.
  • Cicerale, Sara, Xavier A. Conlan, Neil W. Barnett, Andrew J. Sinclair, and Russell S. J. Keast. “Influence of Heat on Biological Activity and Concentration of Oleocanthal—a Natural Anti-inflammatory Agent in Virgin Olive Oil.” Journal of Agricultural and Food Chemistry 57, No. 4 (January 2009): 1326-1330. https://doi.org/10.1021/jf803154w.
  • Green, Barry G. “Heat as a Factor in the Perception of Taste, Smell, and Oral Sensation.” Institute of Medicine (US) Committee on Military Nutrition Research, edited by BM Marriott. National Academies Press 9, (1993). https://www.ncbi.nlm.nih.gov/books/NBK236241/.
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