DISCERNMENT OF TASTE SUBSTANCES AS AFFECTED BY SOLVENT MEDIUM<sup>a</sup>

Mackey, Andrea C.

doi:10.1111/j.1365-2621.1958.tb17607.x

Cited by 44 publications

(24 citation statements)

References 4 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It was reported that thresholds for sucrose, sodium chloride, caffeine, and tartaric acid were lowest in water, and intermediate in a foam base, and highest in a gel [159]. The threshold concentration for caffeine, quinine, and saccharin was reported to decrease with increasing viscosity by using methylcellulose [160]. A similar phenomenon was also reported for sucrose [147].…”

Section: Flavor Releasesupporting

confidence: 59%

Polysaccharide Rheology and In-Mouth Perception

Nishinari¹

2006

Food Polysaccharides and Their Applications

View full text Add to dashboard Cite

Section: Flavor Releasesupporting

confidence: 59%

Polysaccharide Rheology and In-Mouth Perception

Nishinari¹

2006

Food Polysaccharides and Their Applications

View full text Add to dashboard Cite

“…Perhaps the most well-studied of these involves the role of viscosity on taste perception. In the first of a long series of studies on this topic, Mackey and Valassi (1956) and Mackey (1958) showed that thresholds for the four basic tastes were higher in solid foods, foams and gels than in water solutions. They also found that sensitivity for bitter and sweet compounds continuously decreased when the tastants were dispersed in water, gel or oil.…”

Section: Viscosity-taste Interactionsmentioning

confidence: 97%

The role of the human senses in food acceptance

Cardello¹

1996

Food Choice, Acceptance and Consumption

View full text Add to dashboard Cite

“…The bitterness of quinine is less readily detected in oil than in water or a viscosity-matched aqueous methylcellulose solution (126). Quinine is relatively hydrophobic (log P =3.1) so would be expected to remain in a lipid matrix rather than partition into the saliva.…”

Section: Delivery Systems To Mask Bitter Tastementioning

confidence: 99%

Physical Approaches to Masking Bitter Taste: Lessons from Food and Pharmaceuticals

2014

View full text Add to dashboard Cite

Many drugs and desirable phytochemicals are bitter, and bitter tastes are aversive. Food and pharmaceutical manufacturers share a common need for bitterness-masking strategies that allow them to deliver useful quantities of the active compounds in an acceptable form and in this review we compare and contrast the challenges and approaches by researchers in both fields. We focus on physical approaches, i.e., micro- or nano-structures to bind bitter compounds in the mouth, yet break down to allow release after they are swallowed. In all of these methods, the assumption is the degree of bitterness suppression depends on the concentration of bitterant in the saliva and hence the proportion that is bound. Surprisingly, this hypothesis has only rarely been fully tested using a combination of adequate human sensory trials and measurements of binding. This is especially true in pharmaceutical systems, perhaps due to the greater experimental challenges in sensory analysis of drugs.

show abstract

DISCERNMENT OF TASTE SUBSTANCES AS AFFECTED BY SOLVENT MEDIUM^a

Cited by 44 publications

References 4 publications

Polysaccharide Rheology and In-Mouth Perception

Polysaccharide Rheology and In-Mouth Perception

The role of the human senses in food acceptance

Physical Approaches to Masking Bitter Taste: Lessons from Food and Pharmaceuticals

Contact Info

Product

Resources

About

DISCERNMENT OF TASTE SUBSTANCES AS AFFECTED BY SOLVENT MEDIUMa

Cited by 44 publications

References 4 publications

Polysaccharide Rheology and In-Mouth Perception

Polysaccharide Rheology and In-Mouth Perception

The role of the human senses in food acceptance

Physical Approaches to Masking Bitter Taste: Lessons from Food and Pharmaceuticals

Contact Info

Product

Resources

About

DISCERNMENT OF TASTE SUBSTANCES AS AFFECTED BY SOLVENT MEDIUM^a