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Perceived intensity and persistence of heterogeneous taste mixtures

Intensidad y persistencia percibida en mezclas gustativas heterogeneas

A.M. Calviño

Catedra de Fisiología, Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires y PROSIVAD, CONICET

M. García

Laboratorio de Investigaciones Sensoriales, CONICET, Facultad de Medicina, Universidad de Buenos Aires, Argentina

Perceived intensity and persistence of single taste stimuli, binary and ternary heterogeneous taste mixtures in a sweet acidulated system were assessed. The effects of a sweetener, aspartame (APM) on sourness, and of citric acid (CA) buffered with different levels of its sodium salt (NaCit) on sweetness were examined. A sensory panel scored intensity and duration of single and mixed stimuli formulated with APM (0, 1, 2 or 4 mM), CA (50 mM) and NaCit (0, 10, 20 or 40 mM). The analysis of frequency of qualities assigned by subjects depicts a great similarity in the intensity as well as in the persistence attributes. All stimuli were perceptually measurable into the four taste qualities, but sour and sweet were the most frequent responses obtained when tasting solu tions. Perceived sourness dropped by adding NaCit or APM to the acid solution. Sour persistence showed roughly equivalent results. The intensity and duration of sweet quality rose with APM concentration. A drop in the pH of the solutions diminished sweet persistence but not intensity scores. These data suggested the operation of similar mechanisms for processing intensity and persistence in the present conditions.

Key Words: intensity • persistence • sweetness • sourness • sensorial analysis

Food Science and Technology International, Vol. 4, No. 4, 277-284 (1998)
DOI: 10.1177/108201329800400406
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L. Duran and E. Costell
Revision: Percepcion del gusto. Aspectos fisicoquimicos y psicofisicos / Review: Perception of taste. Physiochemical and psychophysical aspects
Food Science and Technology International, January 1, 1999; 5(4): 299 - 309.
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