Gustatory, salivary, and oral thermal responses to solutions of sodium chloride at four temperatures
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TLDR
In this paper, the authors used eight highly trained Ss to evaluate the effect of NaCl concentration on the parotid salivary flow and found that the lower flow rate was inversely related to the taste sensitivity.Abstract:
Using eight highly trained Ss, sensitivity to near threshold levels of NaCl was significantly greater at solution temperatures of 22° and 37°C than at 0° or 55°C. Perceived intensity increased linearly with concentration (0.04%–0.64% NaCl) at all four solution temperatures, with the two lower considered slightly more intense than the two higher temperatures. Biomodal distributions were obtained for hedonic judgments at all temperatures, with three Ss showing greater liking and five Ss showing greater disliking of increasing concentrations. Parotid salivary flow was inversely related to the taste sensitivity, i.e., significantly lower flow rates were obtained for the intermediate than for the hot or cold solutions, independent of salt content. When solution temperature was O°C, the minimum temperature of the oral cavity was 9°–20°C; when solution temperature was 55°C, the maximum temperature of the oral cavity was46°–49°C.read more
Citations
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Predicting consumer liking and preference based on emotional responses and sensory perception: A study with basic taste solutions.
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References
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Journal ArticleDOI
Gustatory adaptation to saliva and sodium chloride
Journal ArticleDOI
Modified Carlson-Crittenden device for the collection of parotid fluid.
TL;DR: A modified CarlsonCrittenden parotid fluid collecting device has been used-tested by the authors in the collection of over 40,000 specimens as mentioned in this paper, which has served particularly well in prolonged collections made with exogenous stimulants.
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Detection and apparent taste intensity of salt-acid mixtures in two media
TL;DR: Gustatory responses to mixtures of sodium chloride and citric acid were measured in two media of dispersion, distilled water and green bean puree, by fifteen experienced Ss as discussed by the authors.