Time‐intensity determination of bitterness

Pilková, L.; Pokorný, Jan

doi:10.1002/food.19920360317

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Cited by 2 publications

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“…In time-intensity studies, samples of 20 ml were ingested by moistening the whole oral cavity with the sample, rated after 2 -3 s (even in case of bitterness) during the swallowing (after about 5 s), and then every 10 s till the time 100 s after the swallowing [9].…”

Section: Methodsmentioning

confidence: 99%

Effect of edible oils and oil emulsions on the perception of basic tastes

Valentová¹,

Pokorný²

1998

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The intensity of sweet, bitter or astringent tastes is reduced by consumption of edible oil or oil emulsions immediately before the ingestion of test solutions. The basic taste substances were dissolved in 30% aqueous ethanol, flavoured with plant extracts. The time-intensity dependence was influenced similarly. The sensitivity of taste receptors returned to the original value within 15-20 min. Intensities of acidic or salty tastes were not affected.

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Section: Methodsmentioning

confidence: 99%