摘要
Twenty semi-trained subjects determined the effect of temperature on basic tastes sweet, salty and sour. The sensory evaluations were performed on each basic taste and on various combinations of the three tastes at serving temperatures 3, 23 and 60°C. A single intensity level was used for all sensory evaluations and 3 replications of each panel were performed. Results from the panels provided some evidence of temperature affect, both when evaluated singularly and in combination. The perceived intensity of some sweet and sour samples was affected by a change in temperature. Sensing intensity of the salty samples was not significantly affected by the temperature treatments. During the combination taste panels some statistically relevant data was collected. The sweet/salty panel found the sweet component of the combination was affected by some of the serving temperatures while the salty was not. Temperature had an effect on the perceived intensity of the sweet component though not across all serving temperatures, but not the sour when combined. For the sour/salty combination, the sour portion was not significantly affected by temperature while salty was in some temperature interactions. When all three solutions were combined, it was the sour portion but not the sweet or salty that was affected by some temperatures. It is interesting though; the statistically significant component of a combination was not necessarily the stimuli perceived as the most intense by subjects. Regardless of the combination, sucrose solutions were always perceived as the most intense and sodium chloride solutions as the least.
摘要译文
二十半训练的科目确定温度对甜味，咸味和酸味的基本口味的影响。感官评价是在服温度3，23和60℃下于每个基本的味道和对三口味的各种组合进行。单个强度水平被用于所有的感官评价与每个面板的3次重复进行。结果从面板中提供了温度一些证据的影响，无论是单独或组合进行评估时。一些酸甜样品的感知强度受温度的变化。咸样品的检测强度不显著受温度处理。在组合的味道板一些相关的统计数据收集。甜/咸面板发现该组合的甜味成分是受一些服务的温度而咸不是。温度对甜味成分的感知强度的效果虽然不是所有在职的温度，而不是合并的时候酸味。对于酸味/咸结合，酸味部分没有显著受温度的影响，而咸是在一些温度相互作用。当所有三个解决方案相结合，这是酸酸的部分，但不是甜或过咸的是受一些温度下。有趣的是，虽然;一个组合的统计学显著组件不一定由受试者视为最激烈的刺激。无论组合的，蔗糖溶液总是视为最激烈和氯化钠溶液作为最少。
Lipscomb, Keri Ann. Effect of temperature on sensing intensity of basic tastes: Sweet, salty and sour[D]. US: Clemson University, 2012