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In vitro studies, making use of static headspace evaluation by atmospheric pressure chemical ionization-mass spectrometry (APCI-MS), showed no influence of capsaicin (5 ppm) on the gas-liquid partitioning equilibria of a range of aroma compounds. Nevertheless, a significant decrease in aroma launch ended up being observed in vivo, during oral melting of a model ice cube system (p less then 0.05) included 5 ppm capsaicin. The sum total release of aroma to the nasal cavity was reduced, so that onl
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