期刊文献

Evaluation and salivary biochemistry associations of sour-salty taste interaction 收藏

酸味味道相互作用的评估和唾液生物化学关联
摘要
Taste interaction is a well-known phenomenon in sensory studies, but how to quantify the magnitude 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 study 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 mixture were 0.05, 0.09, 0.14, 0.24 and 0.40 mmol/L, respectively, and results showed that salty taste perception was enhanced (average CSI of 0.93 mmol/L) when the citric acid concentration was low (at 0.05 and 0.09 mmol/L), 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 continuously decreasing CSI all the way down to an average of –2.94 mmol/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, as shown in multiple regression analysis. Carbonic anhydrase VI concentration in participants’ unstimulated saliva samples 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 had not only demonstrated a citric acid concentration-dependent salty taste perception phenomenon based on a proposed methodology to quantitively assess the taste interaction in binary taste mixtures, but also showed how salivary biochemical properties (cystatin SN and carbonic anhydrase VI) might have been associated with salty taste perception during food oral processing.
摘要译文
味道相互作用是感官研究中的众所周知现象,但是如何量化一种味道对其他味道属性的影响的大小仍然很大程度上尚未解决,更不用说从唾液生物化学的角度进一步探索了。在获得个体的口味阈值并评估公正的差异(JND)后,本研究首先建立了一种定量方法,通过评估心理可观的刺激上的浓度差异来评估二进制味觉混合物中味觉相互作用的大小。因此,使用纯咸味刺激剂使用JND的酸盐味刺激剂,将咸味强度(CSI)的变化定义为JND的减法,并具有MMOL/L中的浓度尺寸。然后使用CSI来证明柠檬酸如何在16名年轻和健康的参与者中咸 - 酸二元味道混合物中影响咸味的味觉感知。在二元味道混合物中使用的柠檬酸浓度分别为0.05、0.09、0.14、0.24和0.40 mmol/l,结果表明,当柠檬酸浓度为0.93 mmol/L时,咸味感知得到了增强(平均CSI)低(以0.05和0.09 mmol/L),但柠檬酸浓度的浓度范围从0.14到0.40 mmol/L,这种效应逐渐从增强到抑制咸味感知的抑制(相应地,CSI一直降低CSI,CSI一直降低平均为–2.94 mmol/l)。还发现,参与者未刺激的唾液样品中的胱抑素SN浓度与咸味阈值(有和不存在柠檬酸)显着呈负相关,这是影响CSI的最重要因素之一,如多元回归中所示。分析。还发现,参与者未刺激的唾液样品中的碳酸酐酶VI浓度与咸味识别识别(有或不存在柠檬酸)显着呈负相关,但对CSI没有显着影响。从这些结果中,这项研究不仅证明了基于提出的方法学评估二元味道混合物中的味觉相互作用的柠檬酸浓度依赖性的咸味感知现象)可能与食物口服加工过程中的咸味感知有关。
Xinmiao Wang [a] [b]. Evaluation and salivary biochemistry associations of sour-salty taste interaction[J]. Journal of Future Foods, 2024,4(4): 376-382