Two sets of expanded tables have been compiled for use in determining significance in paireddifference and triangle tests (one-tailed) and in paired-preference tests (two-tailed). One set of tables lists the number of correct responses (or agreeing judgments) for trials ranging from 7-100, at p < 0.05, 0.04, 0.03, 0.02, 0.01, 0.005 and 0.001. These tables are convenient for a quick estimate of significance of laboratory sensory data as well as consumer responses. The second set of tables gives the probabilities of obtaining a given number of correct (or agreeing) judgments in trials ranging from 5-50. These probability tables provide a more precise estimate of significance, which may be needed in more critical research or in making decisions of considerable importance. Some examples are given, with guidelines for the proper use of these tables and the interpretation of significance based upon them.

Abstract. This study determined the effects of low concentrations of five food hydrocolloids on the taste intensities of aqueous solutions of sucrose, citric acid, sodium chloride, saccharin, and caffeine. The effects of the taste compounds on both oral and Brookfield viscosities were also measured. In general, sourness of citric acid and bitterness of caffeine were suppressed, while sweetness of saccharin was enhanced. Among the basic tastes, sourness was affected the most and saltiness the least. Except for sucrose, modification of taste intensity was independent of viscosity, and appeared to be related to the physicochemical properties of the hydrocolloid and the taste compound. About 16 cps were needed to reduce significantly the sweetness of sucrose. The taste compounds altered oral and physical viscosities differentially depending on the specific gum/taste combination. Generally, viscosity was reduced by the addition of all taste compounds except sucrose which increased the physical viscosity.

Normotensive adults on low-sodium, weight-loss, and control diets recorded preferences and perceived saltiness for sodium chloride (NaCl) added to cream soup at intervals over 1 yr. Reduction in sodium intake and excretion accompanied a shift in preference toward less salt: preferred concentrations by ad libitum salting declined from 0.72% at the onset to 0.33% NaCl at week 24; hedonic scores for high concentrations of NaCl decreased significantly while scores for low concentrations increased. After 3 mo of sodium restriction, NaCl preferences readjusted to a lower level: ad libitum additions of NaCl were similar after 13, 24, and 52 wk. Less hedonic variation was observed among controls than among Na-restricted groups. The weight-loss group showed increased liking for mid-range NaCl levels. Mechanisms underlying preference changes, including physiological, behavioral, and context effects, may provide insights into maintenance of low-sodium diets for treatment and prevention of hypertension.

A highly trained taste panel was used to establish the concentrations of fructose, glucose, and lactose equivalent in sweetness to sucrose at threshold and suprathreshold concentrations.The same panel established the sourness of lactic, tartaric, and acetic acids equivalent to that of' citric acid at threshold and snprathresholdconcentrations.There was no relation between pH, total acidity, and relative sourness. Results obtained from determinations made in water solutions agreed favorably with values reported in the literature. The threshold measurements are considered to be of limited value since the relative taste intensity of these compounds is not a constant but is materially affected by the absolute concentration chosen for comparison. The presence of a slight bitterness in glucose, and a slight, unidentifiable flavor in lactose, appeared to influence the threshold determinations. When the sweetness of sucrose and fructose were compared in pear nectar, fructose was less sweet than sucrose at all concentrations (1.0-20.0 70 sucrose). Increasing the total acidity of the pear nectar had little or no effect on the relative sweetness of these two sugars.

The effects were studied of low concentrations of 5 selected hydrocolloids (xanthan, hydroxypropylcellulose, sodium alginate, and carboxymethylcellulose of low and medium viscosity types) on viscosity and sensory properties of 3 commercial beverages: tomato juice, orange drink and soluble coffee. Tomato juice and orange drink were tested at 0° and 22°C, while coffee was tested at 22° and 60°C by 11‐14 highly trained judges. Apparent physical viscosity was determined with a Brookfield uiscometer. Due to precipitate formation, it was not possible to test sodium alginate in orange drink nor hydroxypropylcellulose in coffee at 60°C. Without exception, increasing the hydrocolloid concentration significantly depressed (P < 0.001) the flavor and aroma intensities of all beverages a t both test temperatures. Taste effects were specific for the gumlbeverage combinations. In general, gums depressed the sourness and saltiness of tomato juice, the sourness of orange drink and the bitterness of coffee. Both physical and oral viscosities increased with gum concentration and decreased with temperature. Positive synergism was displayed by gums in tomato juice and orange drink. Excellent correlations (r > 0.9) were obtained between sensory and physical viscosities.