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[Factors of quantitative variation in taste sensitivity]
1Laboratoire de Neurobiologie sensorielle de l'EPHE, Massy.
Abstract:
Under well controlled experimental conditions, it is possible to accurately and reproducibly measure taste thresholds as well as supraliminal intensity matches in individual subjects. It is therefore possible to evaluate interindividual differences. Some factors influencing sweetening potencies remain obscure unless individual data are processed. Sweetening potency depends on the taster, the stimulus concentration, pH and temperature, but also on all the components of the mixture into which the sweetener is incorporated.
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