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The Influence of Sodium Salts on Binary Mixtures of Bitter-tasting Compounds

机译：钠盐对苦味化合物二元混合物的影响

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In order to study potential mixture interactions among bitter compounds,selected sodium salts were added to five compounds presented either alone or as binary bitter-compound mixtures.Each compound was tested at a concentration that elicited 'weak'perceived bitterness.The bitter compounds were mixed at these concentrations to form a subset of possible binary mixtures.For comparison,the concentration of each solitary compound was doubled to measure bitterness inhibition at the higher intensity level elicited by the mixtures.The following sodium salts were tested for bitterness inhibition:100 mM sodium chloride (salty),100 mM sodium gluconate (salty),100 and 20 mM monosodium glutamate (umarni),and 50 mM adenosine monophosphate disodium salt (umami).Sucrose (sweet)was also employed as a bitterness suppressor.The sodium salts differentially suppressed the bitterness of compounds and their binary combinations.Although most bitter compounds were suppressed,the bitterness of tetralone was not suppressed,nor was the bitterness of the binary mixtures that contained it.In general,the percent suppression of binary mixtures of compounds was predicted by the average percent suppression of its two components.Within the constraints of the present study,the bitterness of mixtures was suppressed by sodium salts and sucrose independently,with few bitter interactions.This is consistent with observations that the bitter taste system integrates the bitterness of multi-compound solutions linearly.
机译：为了研究苦味化合物之间潜在的混合物相互作用，将选定的钠盐添加到单独或作为二元苦味化合物混合物提供的五种化合物中，每种化合物的测试浓度均会引起``弱的''感知苦味。为了进行比较，将每种单独化合物的浓度加倍，以测量混合物引起的更高强度水平下的苦味抑制作用。测试了以下钠盐的苦味抑制作用：100 mM钠氯化物（盐），100 mM葡萄糖酸钠（盐），100和20 mM的味精（umarni）和50 mM的腺苷一磷酸二钠盐（鲜）。蔗糖（甜）也用作苦味抑制剂。抑制了化合物及其二元组合的苦味。尽管大多数苦味化合物都得到了抑制，但四氢萘酮的苦味却没有。总的来说，化合物的二元混合物的抑制百分率是通过抑制两种组分的平均百分数来预测的。在本研究的限制内，混合物的苦味为由钠盐和蔗糖独立抑制，几乎没有苦味。这与观察到的苦味系统线性地整合了多种化合物溶液的苦味相一致。

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