摘要
Protonated organic acid species have been shown to be the primary stimuli responsible for sour taste of organic acids. However, we have observed that sour taste may be modulated when the pH of acid solutions is raised using sodium hydroxide. Objectives were to evaluate the effect of pH adjustment on sour taste of equimolar protonated organic acid solutions and to investigate the potential roles of organic anions and sodium ions on sour taste perception. Despite equal concentrations of protonated acid species, sour taste intensity decreased significantly with increased pH for acetic, lactic, malic, and citric acids (P < 0.05). Total organic anion concentration did not explain the suppression of sour taste in solutions containing a blend of 3 organic acids with constant concentration of protonated organic acid species and hydrogen ions and variable organic anion concentrations (R2= 0.480, P = 0.12). Sour taste suppression in these solutions seemed to be more closely related to sodium ions added in the form of NaOH (R2= 0.861, P = 0.007). Addition of 20 mM NaCl to acid solutions resulted in significant suppression of sour taste (P = 0.016). However, sour taste did not decrease with further addition of NaCl up to 80 mM. Presence of sodium ions was clearly shown to decrease sour taste of organic acid solutions. Nonetheless, suppression of sour taste in pH adjusted single acid solutions was greater than what would be expected based on the sodium ion concentration alone, indicating an additional suppression mechanism may be involved.
摘要译文
质子有机酸种类已显示负责有机酸的酸味初级刺激。然而，我们已经观察到的酸味，可以使用氢氧化钠时酸溶液的pH募集调制。E评估pH调节对等摩尔质子有机酸溶液的酸味的效果，并研究对酸味感知的有机阴离子和钠离子的潜在作用。尽管质子酸物种的浓度相等，酸味强度与乙酸，乳酸，苹果酸，和柠檬酸pH升高（P显著下降在乌尔含有融合了3有机酸与质子化的有机酸种类和氢离子和可变有机阴离子浓度（R SUP 2 / SUP \x3d 0的恒定浓度溶液的味道。480，P \x3d 0.12）。酸味抑制在这些解决方案似乎更密切相关，在NaOH的形式加入钠离子（R SUP 2 / SUP \x3d 0.861，P \x3d 0.007）。加入20毫摩尔NaCl到酸溶液导致的酸味（P \x3d 0.016）显著抑制。然而，酸味没有减少与进一步加入NaCl至80毫米。钠离子的存在是清楚地显示出降低的有机酸溶液酸味。尽管如此，抑制在pH值酸味调整单一酸性溶液大于什么将基于所述钠离子浓度可以预料单独表明额外的抑制机制可能参与。
E.R.D. Neta, S.D. Johanningsmeier, M.A. Drake and R.F. McFeeters. Effects of pH Adjustment and Sodium Ions on Sour Taste Intensity of Organic Acids[J]. Journal of Food Science, 2009,74(4): 165-169