Journal ArticleDOI
Taste intensity as a function of stimulus concentration and solvent viscosity
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TLDR
The method of magnitude estimation was used to determine how viscosities imparted by sodium carboxymethylcellulose affect the taste intensities of various concentrations of glucose, citric acid, sodium chloride and quinine sulfate.Abstract:
The method of magnitude estimation was used to determine how viscosities imparted by sodium carboxymethylcellulose affect the taste intensities of various concentrations of glucose, citric acid, sodium chloride and quinine sulfate. For almost all levels of concentration across the four substances, an increase in the viscosity of the aqueous solvent produced decreases in taste intensity. A power function with a negative slope was chosen to describe the relation between the apparent viscosity (V, in centipoises) and the taste intensity (T): T=kV-n , where n varied between 0.05 and 0.20. The relation between the concentration of the sapid chemical and the taste intensity, in most instances, also conformed to a power function, although some deviations occurred at low stimulus levels.read more
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The Effect of Viscosity on the Perception of Flavour
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References
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Journal ArticleDOI
Ratio scales of sugar sweetness
TL;DR: In a series of 10 experiments, groups of Os judged the sweetness of 16 sugars and found that the intensity of sweetness grows as a power function of concentration, with an exponent of about 1.3.
Journal ArticleDOI
Objective Characterization of the Mouthfeel of Gum Solutions
TL;DR: In this article, a correlation between the mouthfeel characteristics of gum solutions and their rheological behavior was established, which enables selection of proper gums for specific consistency effects by simple reference to the shape of the viscosity vs. the rate-of-shear curve.
Journal ArticleDOI
The effects of viscosity upon perceived sweetness
TL;DR: In this paper, the authors presented 12 aqueous solutions at four levels of viscosity, ranging from I to 10,000 centipoises, with sodium carboxymethylcellulose as the thickening agent.
Journal ArticleDOI
Some sensory effects of hydrocolloid sols on sweetness
M. Vaisey,R. Brunon,J. Cooper +2 more
TL;DR: In this article, the relationship between viscosity curves and sweetness perception determined by rates of sweetness recognition, matching of equisweetness in different gums, apparent levels of sweetness and ranking of series of gums in order of sweetness were determined using a Brookfield viscometer.
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