Both perceptual and conceptual factors influence taste-odor and taste-taste interactions

138

100

People vary widely in their sensitivities to bitter compounds, but the intercorrelation of these sensitivities is unknown. Our goal was to investigate correlations as a function of individual sensitivities to several bitter compounds representative of different chemical classes and, from these correlations, infer the number and variety of potential bitterness transduction systems for these compounds. Twenty-six subjects rated and ranked quinine HCl, caffeine, (-)-epicatechin, tetralone, L-phenylalanine, L-tryptophan, magnesium sulfate, urea, sucrose octaacetate (SOA), denatonium benzoate, and npropylthiouracil (PROP) for bitterness. By examining individual differences, ratings and rankings could be grouped into two general clusters-urea/phenylalanine/tryptophan/epicatechin, and quinine/caffeine/SOA/denatonium benzoate/tetralone/magnesium sulfate-none of which contained PROP. When subjects were grouped into the extremes of sensitivity to PROP, a significant difference was found in the bitterness ratings, but not in the rankings. Therefore, there are also subjects who possess diminished absolute sensitivity to bitter stimuli but do not differ from other subjects in their relative sensitivities to these compounds.

Section: Discussion Of Ranking Resultsmentioning

confidence: 99%

Covariation in individuals’ sensitivities to bitter compounds: Evidence supporting multiple receptor/transduction mechanisms

Delwiche

Buletic

Breslin

2001

138

100

“…Because of the lack of an opportunity to rate sourness and sweetness, the panelists may have unintentionally integrated this taste information with strawberry flavor intensity (Frank, van der Klaauw, & Schifferstein, 1993). However, Stevenson, Prescott, and Boakes (1999) showed that Note-Each row represents a polynomial equation, with values representing the contribution of each factor.…”

Section: Discussionmentioning

confidence: 99%

Taste-aroma interactions in a ternary system: A model of fruitiness perception in sucrose/acid solutions

Pfeiffer

Hort

Hollowood

et al. 2006

Cross-modal interactions between aroma, sweetness, and acidity were studied. A series of samples was presented to trained panelists who assessed strawberry flavor intensity using magnitude estimation with a reference modulus. The delivery of aroma stimuli from the different solutions was measured by monitoring exhaled breath using atmospheric pressure chemical ionization-mass spectrometry to determine whether there were any physicochemical effects on volatile release; no significant differences were noted. Three-dimensional predictive models were built to describe perceived strawberry flavor intensity as a function of concentrations of sucrose, acid, and volatiles. Analysis of the data identified two groups of panelists with different responses: For Group 1, increasing sucrose and/or acid levels also increased the perceived flavor intensity. For Group 2, changing sucrose concentrations had little effect, but increasing acid and/or volatile levels did. The results show different effects of organic and inorganic acids on perception, as well as clear interactions between the modalities of taste (sugar and acid) and aroma. The clustering of panelists' responses suggests that this phenomenon may depend on prior associations between the fruity flavor and the tastants.

“…In addition, water (W) was used. The middle concentrations for each stimulus quality elicited approximately equal taste intensities (Bartoshuk, 1975;Frank, van der Klaauw, & Schifferstein, 1993). Solutions were prepared at least 24 h before tasting and were stored in a dark, refrigerated room at 4°C for no longer than 4 days.…”

Section: Stimulimentioning

confidence: 99%

Determinants of cumulative successive contrast in saltiness intensity judgments

Schifferstein¹,

Oudejans²

1996

Self Cite

When all stimuli elicit the same taste quality, solutions preceded by a high concentration level are judged to be significantly less intense than solutions preceded by a low concentration level. After repetitious stimulation with a different tasting stimulus, the intensity of the present stimulus is overestimated. This phenomenon is called "successive contrast." In the present study, the cumulative effects of three identical stimuli on the saltiness ratings for a test stimulus are investigated. The preceding stimuli are manipulated with regard to taste quality, saltiness intensity, total taste intensity, and complexity. Whether the size of the cumulative contrast effect is associated with the degree of dissimilarity between preceding stimuli and test stimulus, or with the saltiness or total taste intensity of the preceding stimuli, is investigated. The size of the contrast effect depends on the type of preceding stimulus, its intensity, and the type of test stimulus. No association was found with judgments of the degree of dissimilarity between the preceding stimuli and the test stimulus. For nonsalty preceding stimuli, the contrast effects are independent of concentration level. When the preceding stimuli taste at least partly salty, the total intensity appears to determine the size of the contrast for an unmixed salty test stimulus.