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Effect of temperature on sensing intensity of basic tastes: Sweet, salty and sour.

机译：温度对基本味觉强度的影响：甜，咸和酸。

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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.
机译：二十名受过半训练的受试者确定了温度对基本口味（甜，咸和酸）的影响。对每种基本口味以及三种口味在服务温度3、23和60°C下的各种组合进行了感官评估。将单个强度水平用于所有感官评估，并且每个组进行3次重复。面板的结果提供了一些温度影响的证据，无论是单独评估还是组合评估都可以。温度变化会影响某些糖醋样本的感知强度。咸味样品的感测强度不受温度处理的显着影响。在组合口味小组期间，收集了一些统计上相关的数据。甜味/咸味小组发现该组合的甜味成分受某些食用温度的影响，而咸味则不受此影响。温度对甜味成分的感知强度有影响，尽管不是在所有使用温度范围内都有影响，但结合时不会变酸。对于酸味/咸味组合，酸味部分不受温度的显着影响，而咸味则在某些温度下相互作用。当所有三种溶液合并时，受温度影响的不是酸味部分，而是甜味或咸味。不过很有趣；组合中具有统计意义的组成部分不一定是被受试者认为是最强烈的刺激。无论哪种组合，蔗糖溶液始终被认为是最浓烈的，氯化钠溶液却被认为是最少的。

著录项

  • 作者

    Lipscomb, Keri Ann.;

  • 作者单位

    Clemson University.;

  • 授予单位 Clemson University.;
  • 学科 Agriculture Food Science and Technology.
  • 学位 M.S.
  • 年度 2012
  • 页码 144 p.
  • 总页数 144
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

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