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Perception of sweetness and bitterness in different vehicles
A M Calviño1, M R García-Medina, J E Cometto-Muñiz
1Cátedra de Fisiología, Facultad de Farmacia y Bioquímica, UBA, Buenos Aires, Argentina.
Perception & Psychophysics
|December 1, 1993
Summary
Taste perception is complex; sweetness and bitterness are mutually suppressed, especially in thicker vehicles like carboxymethylcellulose (CMC) and gelatin. This taste suppression effect is significant and asymmetrical.
Area of Science:
- Sensory Science
- Food Chemistry
- Psychophysics
Background:
- Taste perception involves interactions between different taste stimuli.
- The physical properties of food vehicles can influence taste intensity.
Purpose of the Study:
- To investigate mutual taste suppression effects between sucrose (sweet) and caffeine (bitter).
- To examine how different vehicles (water, CMC, gelatin) affect taste intensity.
- To analyze the asymmetry of taste-taste suppression.
Main Methods:
- Subjects estimated sweetness and bitterness of 27 stimuli, including sucrose, caffeine, and their mixtures.
- Stimuli were dispersed in water, 1% carboxymethylcellulose (CMC), and 6% gelatin.
- Analysis of taste-taste and taste-vehicle interactions.
Main Results:
- Sweetness and bitterness were significantly weaker in sucrose-caffeine mixtures compared to individual components.
- Mutual taste suppression effects were asymmetrical and persisted in CMC and gelatin.
- Increased vehicle consistency and simultaneous taste addition reduced perceived taste intensity.
Conclusions:
- Taste-taste interactions, specifically mutual suppression, are significant and influenced by vehicle properties.
- Vehicle viscosity and the presence of other tastants modulate perceived taste intensity.
- Asymmetrical taste suppression between sweet and bitter stimuli is a robust phenomenon.