Evaluation and salivary biochemistry associations of sour-salty taste interaction  

作　　者：Hongnan Jiang Ye Chen Jianshe Chen Louise Dye Xinmiao Wang 

机构地区：[1]Laboratory of Food Oral Processing,School of Food Science and Biotechnology,Zhejiang Gongshang University,Hangzhou 310018,China [2]Zhejiang-UK Joint Laboratory of Food Sensory Science,Zhejiang Gongshang University,Hangzhou 310018,China [3]School of Food Science and Nutrition,University of Leeds,Leeds LS29JT,UK

出　　处：《Journal of Future Foods》2024年第4期376-382,共7页未来食品学报（英文）

基　　金：supported by Project Xinrui of Zhejiang Gongshang University (XRK22004);Zhejiang Provincial Natural Science Foundation of China (Y23C200020)。

摘　　要：Taste interaction is a well-known phenomenon in sensory stodies,but how to quantify the magnitode of the effect of one tastant on other taste attribute(s)is still largely unsolved,let alone further explorations from a salivary biochemistry perspective.Upon acquiring the individual taste threshold and evaluating the just noticeable difference(JND).this stody firstly established a quantitative method to assess the magnitude of taste interaction in a binary taste mixture by evaluating the concentration difference upon psychologically-comparable stimulation.The change of salty taste intensity(CSI)was therefore defined as the subtraction of JND using sour-salty taste stimulant from JND using pure salty taste stimulant,with a dimension of concentration in mmol/L.CSI was then used to demonstrate how citric acid affected salty taste perception in a salty-sour binary taste mixture in 16 young and healthy participants.Concentrations of citric acid used in the binary taste mixtore were 0.05.0.09.0.14.0.24 and 0.40 mmolL,respectively.and results showed that salty taste perception was enhanced(average CSI of 0.93 mmolL)when the citric acid concentration was low(at 0.05 and 0.09 mmolL).but with an increasing concentration of citric acid ranging from 0.14 to 0.40 mmol/L,this effect gradually turned from enhancement to suppression of salty taste perception(correspondingly a continoously decreasing CSI all the way down to an average of-2.94 mumol/L).It was also found that cystatin SN concentration in participants'unstimulated saliva samples was significantly negatively correlated with salty taste threshold(with and without the presence of citric acid),and it was one of the most significant factors affecting CSI,s shown in multiple regression analysis.Carbonic anhydrase VI concentration in participants'unstimulated saliva sanples was also found to be significantly negatively correlated with salty taste recognition(with and without presence of citric acid).but it did not pose significant effect on CSI.From these results,this study

关 键 词：Taste interaction evaluation Sensory analysis Salty taste perception Salivay biochemical components 

分 类 号：TS201[轻工技术与工程—食品科学]