Flavor potency of garlic, pepper and their combination in different dispersion media

The flavor potency of garlic, pepper and their combination in three real foods (beef broth, fat-free mashed potato and fat-containing mashed potato) were rated using single-point and time-intensity measurements. Both methods led to the same conclusions about the samples. The spicy taste of garlic was perceived similarly in all dispersion media. However, the taste of pepper was most clearly perceived in liquid broth, and was considerably less intense in both types of mashed potato