In order to investigate the effect of pungent components on salt taste sensitivity in humans, sensory evaluation of taste intensity and palatability was performed by adding 0.5 or 1 μM capsaicin (CAP) to a 75 mM NaCl solution. The assessment results suggested that a significant number of subjects experienced stronger salt taste intensity with the CAP-added NaCl solution than that for the NaCl solution alone. A quantitative analysis performed by adding CAP to the NaCl solution revealed an increase in the salt taste intensity. At the same time, the palatability decreased with increasing concentration of CAP. The increase in salt taste intensity after the addition of CAP suggests that addition of pungent components might influence salt sensitivity in humans.
Theanine is a unique amino acid present in green tea. It is partly responsible for the taste of green tea and possesses various psychological effects. Theanine has a preferred taste, like umami and sweetness. Therefore, theanine may improve unpleasant tastes such as bitterness and sourness of foods. To investigate new uses of theanine, we investigated its taste-modifying effect by human sensory evaluation. A reduction in sourness was observed with theanine addition. Investigation of the mechanism of taste improvement found that sourness is relatively improved by theanine addition due to the increase in pH and the addition of the umami taste.
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