INVESTIGADORES
OTERO-LOSADA Matilde Estela
capítulos de libros
Título:
Trigeminal-Taste Interactions Elicited by Benzoic Acid Prickling
Autor/es:
OTERO-LOSADA, M.
Libro:
Fechner Day 2005
Editorial:
J S. Monahan, S M. Sheffert Central Michigan University,J T. Townsend Indiana University (Eds.)
Referencias:
Lugar: Mt. Pleasant, MI; Año: 2005; p. 303 - 308
Resumen:
ABSTRACT The possible effects of benzoic acid (Bz) pungency on taste were studied in mixtures by two psychophysical methods: magnitude estimation and paired comparison test. Sweetness, sourness, bitterness and saltiness were rated by magnitude estimation in pure standard aqueous solutions of respectively (M): sucrose (0.09-1.44), citric acid (1-64x10-3), quinine clorhidrate (1-64x10-5) and sodium chloride (NaCl 0.015-0.960), and their mixtures with 10mM Bz. Saltiness and bitterness were also estimated in single and mixed potassium chloride (KCl 0.013-0.400) solutions. The respective slopes of the psychophysical functions for taste in single and Bz-mixed stimuli were (regression coeff R2): 0.92±0.08 (0.98) and 0.51±0.05 (0.97) for sucrose, (p<0.02); 0.67±0.05 (0.97) and 0.44±0.02 (0.98) for citric acid, (p<0.01); 0.81±0.08 (0.96) and 0.54±0.07 (0.91) for quinine, (p<0.01); 0.83±0.07 (0.96) and 0.54±0.06 (0.94) for NaCl, (p<0.03); 1.25±0.10 (0.98) and 0.74±0.13 (0.89) for KCl saltiness, (p<0.03); 0.50±0.08 (0.90) and 0.20±0.02 (0.97) for KCl bitterness, (p<0.01). Simultaneous comparison of single and Bz-mixed stimuli (Paired Comparison) showed higher taste intensity for (% of choices for Bz-mixed): a). sweetness: 91% (P<0.0001), 77% (P<0.05), 78% (P,0.001), 72% (P,0.005) and 86% (P,0.01) at 0.09, 0.18, 0.36, 071 and 1.44M sucrose respectively; b). sourness: 91% (P<0.0001) and 77% (P<0.05) at 1 and 2mM citric acid; c). saltiness: 86% (P<0.0001), 81% (P<0.0001), 67% (P<0.05) and 72% (P<0.02) at 15, 30, 60 and 120mM NaCl. Thus, sweetness increased at all concentrations while only at low concentrations the two ionic tastes were enhanced. This paper is the first evidence for a positive interaction between Bz prickling and taste. Bz seems to flatten psychophysical curves for taste. Bz increases specific taste intensity at low concentrations and induces comparatively minor changes at higher concentrations. Dependence on concentration for those changes varies according to attribute and stimulus.