Hot pot is a traditional specialty food in Sichuan and Chongqing regions,which is widely popular due to its"fresh and spicy"flavor.In recent years,hot pot products have been constantly innovating,but there has been no unified standard for the spiciness grading of hot pot.In this paper,the spicy substances and taste formation mechanism of hot pot are introduced,and the spiciness grading and evaluation methods are expounded,which has provided a theoretical basis for formulating more scientific hot pot spiciness grading standards,assisting high-quality development of hot pot industry,and promoting the communication of hot pot culture.
关键词
火锅/辣味物质/辣度分级/感官评价/分析方法
Key words
hot pot/spicy substances/spiciness grading/sensory evaluation/analysis methods
维普
万方数据