EFFECTIVENESS OF RINSES IN ALLEVIATING BITTERNESS AND ASTRINGENCY RESIDUALS IN MODEL SOLUTIONS^1,2

Abstract

A two-part study determined the effectiveness of gum-based rinses with or without oil for alleviating residuals of a bitter (0.8 g/L caffeine solution) and an astringent (Ig/L alum solution) stimuli in serial responses using a sip and spit method. In Experiment I , rinsing with deionized water was compared to rinsing with 0.3% xanthan gum in water alone or with 5 % corn oil and 0.55% carboxymethyl cellulose (CMC) in water alone or with 5 % or 10% corn oil. The 0.3% xanthan gum and 5% corn oil mixture resulted in the highest stimulus intensity difference before and a f e r rinsing, whereas 0.55% CMC had a value of nearly zero for residual effect. Results of a two-alternative forced choice test used in Experiment 2 indicated that both were equally effective for reducing bitterness residuals, but 0.55% CMC solution resulted in the lowest (j~ =0.007) residual effect for astringency. Therefore, the 0.55 % CMC rinse was considered an effective interstimulus rinse to use for assessing both bitterness and astringency in model solutions. '

Efficacy of Various Palate Cleansers with Representative Foods

“…Johnson and Vickers (2004) found that filtered water, sparkling water, baby cut carrots, unsalted top saltine crackers, cream cheese, six water rinses, and a control where nothing was used did not differ from one another in their effectiveness for minimizing adaptation or buildup. As Johnson and Vickers (2004) did not use 0.556 CMC, their findings do not directly contradict those of Brannan et al (2001).…”

“…Overall intensity declined over replicates when the palate cleanser was spring water, while intensity changed erratically over replicates with warm water. Similarly, Brannan et al (2001) found that water was the least effective palate cleanser in terms of magnitude reduction for aqueous solutions of caffeine and suggested it was less effective because it was not as viscous as other palate cleansers they examined. In contrast, Johnson and Vickers (2004) found water, sparkling water, carrots, crackers, plain cream cheese, rinsing six times with water, and no palate cleanser to be equally effective with caffeine-spiked cream cheese as indicated by the finding that there was no significant interaction between palate cleansers and caffeine concentration.…”

“…Ross et al (2007) conducted an investigation and found the unsalted crackers to be the most effective at reducing astringency buildup while water was the least effective. In other studies, the findings of Colonna et al (2004) and Brannan et al (2001) suggested that pectin and CMC solutions were the most effective palate cleansers for astringent stimuli.…”

“…Similarly, for bitter foods, typical palate cleansers reported were again crackers and water (as in Jacobsson et al 2004). However, Brannan et al (2001) found 0.55% carboxymethylcellulose (CMC) to be the most effective at reducing residuals from a caffeine solution. Johnson and Vickers (2004) found that filtered water, sparkling water, baby cut carrots, unsalted top saltine crackers, cream cheese, six water rinses, and a control where nothing was used did not differ from one another in their effectiveness for minimizing adaptation or buildup.…”

Sensory characteristics and antioxidant capacity of red raspberry extract as a preservative in fruity flavoured beverages

“…After tasting and evaluating the each sample, a 5 min rest was given to the assessors. During the rest time, assessors rinsed their mouth with water and ate crackers to prevent carryover effects (Brannan et al 2001). The presentation order of samples was randomized using a William's design to demonstrate presentation and carryover effects (Schlich 1993).…”