Sweet Intensity, Persistence, and Quality of Mixtures Containing Neohesperidin Dihydrochalcone and Bitter Stimuli<sup>a</sup>

Naim, Michael; Dukan, Emmanuel; Yaron, Lyat; Zehavi, Uri

doi:10.1111/j.1749-6632.1987.tb43611.x

Cited by 2 publications

(3 citation statements)

References 6 publications

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“…Efecto de las variables experimentales (nivel de APM, nivel de NaCit, jueces y rdplicas) en la intensidad y duraci6n de la percepci6n de acidez de las mezclas duice-6cidas. Corroborating earlier findings (Naim et al, 1987; Calvino and Garrido, 1991) our results found a reduction of sour and sweet qualities in sweet buffered solutions in both, spatial (intensity) and temporal (duration) domains. From both, the quantitative and qualitative analyses performed, the results suggest the operation of similar rules for processing Table 2.…”

Section: Mixturessupporting

confidence: 92%

“…Little is known about the persistence or duration in a taste mixture. Previous reports showed a suppressive effect of bitter compounds on intensity (Nairn et al, 1987;Calvino et al, 1990Calvino et al, , 1993 as well as on persistence of sweetness (Naim et al, 1987;Calvino and Garrido, 1991).…”

Section: Introductionmentioning

confidence: 89%

“…It was found that both perceived maximal intensity and the perceived time constant of neohesperidin dyhydrochalcone (NHDC) were reduced in a mixture containing a bitter flavone analogue of NHDC (Naim et al, 1987). It was concluded that both reductions are apparently related phenomena.…”

Section: Introductionmentioning

confidence: 99%

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Perceived intensity and persistence of heterogeneous taste mixtures

Calviño

Garcı́a

1998

Food sci. technol. int.

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Perceived intensity and persistence of single taste stimuli, binary and ternary heterogeneous taste mixtures in a sweet acidulated system were assessed. The effects of a sweetener, aspartame (APM) on sourness, and of citric acid (CA) buffered with different levels of its sodium salt (NaCit) 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 NaCit (0, 10, 20 or 40 mM). The analysis of frequency of qualities assigned by subjects depicts 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 and 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 suggested the operation of similar mechanisms for processing intensity and persistence in the present conditions. Se ha evaluado la intensidad y persistencia percibida de los estimulos gustativos individuales y mezclas gustativas heterog6neas binarias y ternarias de un edulcorante en medio Acido. Se examinaron los efectos de un edulcorante del aspartamo (APM) sobre el gusto agrio y del 6cido citrico (CA) tamponado con diferentes concentraciones de su sal s6dica (NaCit) sobre el dulzor percibido. Los jueces estimaron la intensidad y la duración de los estimulos individuales y de las mezclas preparadas con APM (0, 1, 2, y 4 mM), CA (50 mNt) y NaCit (0, 10, 20 y 40 mM). El analisis de la frecuencia de los gustos mencionados indic6 una gran similitud tanto en la evaluacion sensorial de la intensidad como de la persistencia. Todos los estimulos resultaron perceptualmente analizables en los cuatro gustos b6sicos pero los gustos dulce y agrio resultaron las respuestas predominantes en la evaluacion de disoluciones. Los resultados indicaron que la intensidad de gusto agrio disminuy6 con la adici6n de NaCit o de APM a la disoluci6n 6cida. Con respecto a la duracion de la sensaci6n de acidez percibida se observaron resultados similares. La intensidad y la persistencia del dulzor se elevaron al incrementar la concentraci6n de APM. Un descenso en el pH de las disoluciones disminuyo la persistencia del gusto dulce pero no afect6 a la intensidad percibida. Estos resultados sugieren la intervenci6n de mecanismos similares en el mecanismo perceptual de la intensidad y persistencia.

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Section: Mixturessupporting

confidence: 92%

Section: Introductionmentioning

confidence: 89%