Effect of Temperature on the Intensity of Basic Tastes: Sweet, Salty and Sour

Keri Lipscomb, James Rieck, Paul Dawson

Abstract


Sensory panels were trained to identify specific concentrations of sucrose, sodium chloride and citric acid as an intensity level value of 6 on a 15-point scale for flavors of sweet, salty and sour, respectively. Trained panels were exposed to a single concentration of each taste singly, in combinations of 2 and all three at 3 temperatures (3°C, 23°C, 60°C) using concentrations previously identified at an intensity level of 6. Panelists determined the perceived intensity of each taste at each temperature in the single and combined treatments. Sweetness was perceived as more intense at 60°C than 23°C and 3°C when tasted alone but not when in combination with other tastes (salty and sour). Salty perceived intensity was not affected by serving temperature while sourness was perceived as more intense at 23°C compared to 3°C and 60°C. In general, perceived sweetness was less suppressed when combined with other tastes than salty and sour.


Keywords


taste intensity, basic tastes; sweet; sour; salty; temperature effect

Full Text:

PDF


DOI: http://dx.doi.org/10.5539/jfr.v5n4p1

Copyright (c) 2016 Journal of Food Research

Journal of Food Research   ISSN 1927-0887(Print)   ISSN 1927-0895(Online)  E-mail: jfr@ccsenet.org

Copyright © Canadian Center of Science and Education

To make sure that you can receive messages from us, please add the 'ccsenet.org' domain to your e-mail 'safe list'. If you do not receive e-mail in your 'inbox', check your 'bulk mail' or 'junk mail' folders.