Difference Taste Thresholds for Sucrose in Water and in Orange Juice: An Interlaboratory Study

Lundgren, Birgit; Pangborn, Rose Marie; Baryłko-Pikielna, N; Daget, N.

doi:10.1093/chemse/2.2.157

Cited by 32 publications

(11 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…When using aqueous solutions with a sucrose concentration of 3 and 6 g/100 g, the response of our panel resulted in k = 0.060 and k = 0.057 (no vanilla flavor), and in k = 0.057 and k = 0.062 (with vanilla flavor), respectively. These fractions are close to those presented by Lundgren, Pangborn, Barylko-Pikielna, and Daget (1976) and Berg, Filipello, Hinreiner, and Webb (1955), whereas about twice as high Weber fractions for sucrose sweetness have been published by, e.g., Gilmore and Murphy (1989), McBride (1983) and Laing et al (1983). Weber ratios for sucrose sweetness in water as low as 0.075 have also been quantified for nonhuman primates (Laska, Scheuber, Carrera Sachez, & Rodriguez Luna, 1999).…”

Section: Resultssupporting

confidence: 89%

Quantification of sensory difference thresholds for fat and sweetness in dairy-based emulsions

Hoppert

Zahn

Puschmann

et al. 2012

Food Quality and Preference

View full text Add to dashboard Cite

Section: Resultssupporting

confidence: 89%

Quantification of sensory difference thresholds for fat and sweetness in dairy-based emulsions

Hoppert

Zahn

Puschmann

et al. 2012

Food Quality and Preference

View full text Add to dashboard Cite

“…Discrimination among sweet stimuli was not different for the two age groups. The mean Wrs for sweet stimuli, .13 (young) and .16 (elderly), were somewhat smaller than the value of .20 reported by Pfaffmann, Bartoshuk, and McBurney (1971), but larger than the values of .10 and .08 reported by Lundgren, Pangborn, Barylko-Pikeilna, and Daget (1976). The Wrs in the present study were consistent with the value of .17 reported by Schutz and Pilgrim (1957), and the value of .13 calculated from McBride (1983).…”

Section: Discussionsupporting

confidence: 82%

Aging is associated with increased Weber ratios

Gilmore

Murphy

1989

Perception & Psychophysics

View full text Add to dashboard Cite

To investigate whether age-associated changes in the human taste system are quality-specific, we compared young and elderly subjects' suprathreshold discrimination abilities for caffeine and sucrose. The method of constant stimuli was used to obtain just noticeable differences and Weber ratios. The elderly generated larger Weber ratios than did the young for both the medium and high concentrations of caffeine, but not for the low concentration. For example, a 74% increase in .005M caffeine was required to obtain a perceptible difference for the elderly, whereas a 34% increase produced a perceptible difference for the young. The Weber ratios for sucrose did not differ for the two age groups. The results of this study indicate that age-associated changes in the taste system are quality-specific. 555We wished to know whether impairment in the ability \ to discriminate just noticeable differences (INDs) Investigations of psychophysical functions, recognition thresholds, and detection thresholds for taste in the elderly demonstrate age-associated impairment (see Murphy, 1986, in press, andSchiffman, 1986, for reviews) and suggest the additional hypothesis that the effects of aging on the taste system may be quality-specific (Bartoshuk, This research was supported by Grant AG04085 from the National Institute on Aging to Claire Murphy. We are grateful to James Brown, for his comments on an earlier version of the manuscript, and to Jill Sniffen, Kim Malloy, and Diane Bodge for their gracious assistance in testing subjects. Magdalena M. Gilmore (formerly Jensen) is now at the Department of Psychology, Brown University, Providence, RI. Correspondence may be addressed to Claire Murphy, Department of Psychology, San Diego State University, San Diego, CA 92182-0551. Rifkin, Marks, & Bars, 1986; Cowart, 1983, in press;Hyde & Feller, 1981;'Murphy & Gilmore, 1989;Spitzer, 1988;Weiffenbach, Baum, & Burghauser, 1982;Weiffenbach, Cowart, & Baum, 1986). When we determined psychophysical functions for stimuli representative of the four basic taste qualities in a previous study (Murphy & Gilmore, 1989), the elderly's intensity estimates of bitter were the most depressed relative to young people's estimates, and their intensity estimates of sweet were the least depressed. Therefore, tastants representative of these two taste qualities were examined in the present study, and we hypothesized that larger age differences would be found in the discrimination of bitter, as opposed to sweet, stimuli.Thus, the present study addressed two questions. First, do elderly individuals require a greater increase in the concentration of a suprathreshold stimulus in order to experience a perceptible difference in taste sensation than young subjects do? Second, does the size of the Weber ratio depend not only on age, but also on the stimulus tested? METHOD SubjectsThe participants were 12 females, 67-77 years of age (M = 72.42, SD = 3.20), and 12 females, 18-25 years of age (M = 22.92, SD = 1.51). All of the elderly subjects were active, communitydw...

show abstract

“…[1] present study; [2] Lundgren et al (1976); [3] Gilmore and Murphy (1989); [4] Laing et al (1993); [5] McBride (1983); [6] Geldard (1972); [7] Schutz and Pilgrim (1957); [8] Pfaffmann et al (1971); [9] Fischer et al (1965); [10] Berg et al (1955); [11] Laska et al (1999a, b); [12] Laska (1994); [13] Wagner et al (1965); [14] Brosvic and Slotnick (1986); [15] Scott and Giza (1987)…”

Section: Discussionmentioning

confidence: 84%

Taste responsiveness of Western chimpanzees (Pan troglodytes verus) to five food-associated saccharides

et al. 2018

View full text Add to dashboard Cite

Using a two-bottle choice test of short duration, we determined taste preference thresholds for sucrose, fructose, glucose, lactose, and maltose in three Western chimpanzees (Pan troglodytes verus). Further, we assessed relative preferences for these five saccharides when presented at equimolar concentrations and determined taste preference difference thresholds for sucrose, that is, the smallest concentration difference at which the chimpanzees display a preference for one of the two options. We found that the chimpanzees significantly preferred concentrations as low as 20 mM sucrose, 40 mM fructose, and 80 mM glucose, lactose, and maltose over tap water. When given a choice between all binary combinations of these five saccharides presented at equimolar concentrations of 100, 200, and 400 mM, respectively, the animals displayed significant preferences for individual saccharides in the following order: sucrose > fructose > glucose = maltose = lactose. The taste difference threshold for sucrose, expressed as Weber ratio (ΔI/I), was 0.3 and 0.4, respectively, at reference concentrations of 100 and 200 mM. The taste sensitivity of the chimpanzees to the five saccharides falls into the same range found in other primate species. Remarkably, their taste preference thresholds are similar, and with two saccharides even identical, to human taste detection thresholds. The pattern of relative taste preferences displayed by the chimpanzees was similar to that found in platyrrhine primates and to the pattern of relative sweetness as reported by humans. Taken together, the results of the present study are in line with the notion that taste sensitivity for food-associated carbohydrates may correlate positively with phylogenetic relatedness. Further, they support the notion that relative preferences for food-associated carbohydrates, but not taste difference thresholds, may correlate with dietary specialization in primates.

show abstract

Difference Taste Thresholds for Sucrose in Water and in Orange Juice: An Interlaboratory Study

Cited by 32 publications

References 0 publications

Quantification of sensory difference thresholds for fat and sweetness in dairy-based emulsions

Quantification of sensory difference thresholds for fat and sweetness in dairy-based emulsions

Aging is associated with increased Weber ratios

Taste responsiveness of Western chimpanzees (Pan troglodytes verus) to five food-associated saccharides

Contact Info

Product

Resources

About