Perceived intensity and persistence of heterogeneous taste mixtures.

CALVIÑO, A.M; GARCÍA, M

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Aspen Publishers

Año: 1998 vol. 4 p. 277 - 284

1082-0132

The objective of this study was to assess perceived intensity and persistence of single taste stimuli, binary and ternary heterogeneous taste mixtures in a sweet acidulated system. The effects of a sweetener, aspartame (APM) on sourness and of citric acid (CA) buffered with different levels of its sodium salt (Na Cit) 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 Na Cit (0, 10, 20 or 40 mM).The analysis of frequency of qualities assigned by subjects depict 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 solutions.  Perceived sourness dropped by adding NaCit or APM to the acid solution.  Sour persistence showed roughly equivalent results. The intensity as well as the 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 suggest the operation of similar mechanisms for processing intensity and persistence in the present conditions.