Masking and adaptation of sugar sweetness intensity

Kroeze, Jan H.A.

doi:10.1016/0031-9384(79)90097-0

Cited by 46 publications

(22 citation statements)

References 35 publications

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“…In addition, he demonstrated that adaptation to unmixed NaCI and adaptation to a sucrose/NaCI mixture, in which the saltiness intensity is suppressed by sucrose, both decreased the saltiness of NaCI to the same degree. Similar results were obtained for the sweetness of the NaCl/sucrose mixture (Kroeze, 1979). Kroeze concluded that self-adaptation and mixture suppression have different locations in the taste system and that mixture suppression is more centrally located than adaptation.…”

Section: Insupporting

confidence: 74%

The effectiveness of different sweeteners in suppressing citric acid sourness

Schifferstein

Frijters

1991

Perception & Psychophysics

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. InThe exact mechanism that causes taste suppression in a perceptually heterogeneous mixture, and the locus of that mechanism, are as yet unknown. The present study was designed to explore the idea that mixture suppression is a perceptual phenomenon and not the result of physical, chemical, or receptor-substance interactions. An investigation was carried out as to whether perceptually similar taste stimuli give rise to the same sensory interactions when mixed with a substance of a different taste quality. In the first study, five different sweeteners (sucrose, fructose, aspartame, saccharin, and sorbitol) were matched in perceived sweetness intensity, in order to obtain five perceptually similar stimuli. Every equisweet sweetener concentration was mixed with each of four citric acid concentrations. In a second study, the sourness-suppressing effects of two sweeteners, sucrose and aspartame, were compared at four different concentration levels. Sourness scale values of unmixed citric acid, the unmixed sweeteners, and the citric acid/sweetener mixtures were assessed with a functional measurement approach in combination with a twostimulus procedure. The equisweet sweeteners were equally effective in suppressing the perceived sourness intensity of citric acid over the concentration range used. The side tastes of the sweeteners, if present, did not have a substantial effect on the degree of sourness suppression.When two or more substances of qualitatively different tastes are mixed, the overall perceived taste intensity of the mixture is, in most cases, less than the sum of the intensities of the unmixed components (see, e.g., Bartoshuk, 1975). This phenomenon, called mixture suppression, is the result of a decrease of the specific taste intensities (sweetness, sourness, saltiness, bitterness) contributing to the overall intensity of the solution (De Graaf & Frijters, 1989; Schifferstein & Frijters, 1990). The suppression of one taste quality by the other in a binary mixture is usually mutual, but not necessarily symmetrical. For example, Schifferstein and Frijters (1990) found that in a mixture of l.OOM sucrose and O.OlOM citric acid, the sweetness intensity of sucrose was suppressed by 11 units, while the sourness intensity of citric acid was suppressed by 52 units. The total taste intensities of the unmixed stimuli were comparable in strength, being 73 and 79 units, respectively.The exact mechanism that causes mixture suppression and the locus of that mechanism are as yet undetermined. Kroeze (1978) has shown that two phenomena that canThe authors gratefully acknowledge the funding provided by the Netherlands Organization for Scientific Research (NWO) for this project. The research was conducted while H. N. J. Schifferstein was supported by a NWO PSYCHON-grant No. 560-262-032, which had been awarded to J. E. R. Frijters. The authors also wish to thank MaIjon Theunissen, Hilda Srnit, and Liesbeth Hijwegen-Weemering for their assistance in collecting the data. Correspondence should be addressed to Hendrik N. J. ...

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Section: Insupporting

confidence: 74%

The effectiveness of different sweeteners in suppressing citric acid sourness

Schifferstein

Frijters

1991

Perception & Psychophysics

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“…Consistent with this rule, 87.8% sweetness suppression was observed in a mixture of .32 M NaCI and .32 M sucrose (Kroeze, 1979) and 42.4070 sweetness suppression in a mixture of .194 M NaCI and .32 M sucrose (Kroeze, in press).…”

Section: Methodssupporting

confidence: 59%

“…Dependent upon available time and other aspects not relevant to the present purpose, there were 16, 24, or 48 replications of the mixtures within subjects (column 3, Table 1). In all four experiments, the subjects responded by positioning a needle along an ungraduated 300-mm-Iong linear scale (Kroeze, When sucrose and NaCI are mixed, mutual masking of sweetness and saltiness is observed (Bartoshuk, 1975; Beebe-Center, Rogers, Atkinson, & O'Connell, 1959;Kroeze, 1978Kroeze, , 1979Pangborn, 1962;Sjostrom & Cairncross, 1953). There are several variables that control the amount of masking in mixture experiments.…”

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confidence: 99%

The influence of relative frequencies of pure and mixed stimuli on mixture suppression in taste

Kroeze

1982

Perception & Psychophysics

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In experiments on saltiness suppression in NaCI-sucrose mixtures, the amount of suppression depends not only on the suppressing sucrose component in the mixture, but also on the relative frequencies of pure NaCI stimuli and mixed stimuli in the series. The observed variation of mixture suppression as a function of these frequencies can be explained by Relson's adaptation level theory. METHODfactor (Le., relative numbers of pure and mixed stimuli) is studied. Subjects were undergraduate students in the social sciences. They were paid for their participation. The number of subjects in each of the four experiments can be seen in column 2 of Table I.In all four experiments, NaCI and sucrose of reagent grade purity were used as stimuli. The compounds were dissolved in distilled water, and in all experiments both had a concentration of .32 MIl. The mixture stimuli were equal-volume mixtures of both components. Before mixing the single solutions, their concentrations were doubled in order to obtain the same (.32 M) concentrations of both components in the mixture. All stimuli were delivered by a gravitational flow system consisting of glass containers, silicone flow tubes, and glass-capillary outflow pieces. Capillary outflow rate was .8 ml/sec. Capillary inner diameter was .S mm. Stimulus temperature at the outflow point was 22°C (± .S). During stimulation, each subject had his tongue in a Perspex tongue box, the size of which was chosen so that it fitted well. The tongue box enabled the experimenter to give a flow stimulus to a fixed I. 3 to I.S cm' area of the left anterior tongue half (exact area depending upon tongue size). The outflow point of the delivery system was about .7S cm above the tongue surface. Stimulus duration was 2 sec and the interstimulus interval was SO sec (Experiments 2, 3, and 4) or 60 sec (Experiment I). Between stimulus presentations, the tongue was rinsed with distilled water. Dependent upon available time and other aspects not relevant to the present purpose, there were 16, 24, or 48 replications of the mixtures within subjects (column 3, Table 1).In all four experiments, the subjects responded by positioning a needle along an ungraduated 300-mm-Iong linear scale (Kroeze, When sucrose and NaCI are mixed, mutual masking of sweetness and saltiness is observed (Bartoshuk, 1975; Beebe-Center, Rogers, Atkinson, & O'Connell, 1959;Kroeze, 1978Kroeze, , 1979Pangborn, 1962;Sjostrom & Cairncross, 1953). There are several variables that control the amount of masking in mixture experiments. First and foremost, masking depends upon the type of masking component in the mixture. One component of a certain subjective intensity masks the second component in a binary mixture more than does another compound of identical subjective intensity. For instance, we found that sweetness is masked significantly more in a sucrose/quinine sulfate mixture than in a sucrose/NaCI mixture, even when the subjective intensities of all compounds in an unmixed state are identical (Kroeze, 1980).Another important variable affe...

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“…Studies have also shown that sweetness can be suppressed by tastes that evoke bitterness (Calvino et al, 1990), saltiness (Kroeze, 1979) or sourness (Bonnans & Noble, 1993). Pangborn (1962) reported that combining sucrose with sodium chloride suppressed salty perception while the perceived intensity of sweetness was enhanced by the addition of sodium chloride.…”

Section: Introductionmentioning

confidence: 99%

Effect of Temperature on the Intensity of Basic Tastes: Sweet, Salty and Sour

Lipscomb¹,

Rieck²,

Dawson³

2016

JFR

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Sensory panels were trained to identify specific concentrations of sucrose, sodium chloride and citric acid as an intensity level value of 6 on a 15-point scale for flavors of sweet, salty and sour, respectively. Trained panels were exposed to a single concentration of each taste singly, in combinations of 2 and all three at 3 temperatures (3°C, 23°C, 60°C) using concentrations previously identified at an intensity level of 6. Panelists determined the perceived intensity of each taste at each temperature in the single and combined treatments. Sweetness was perceived as more intense at 60°C than 23°C and 3°C when tasted alone but not when in combination with other tastes (salty and sour). Salty perceived intensity was not affected by serving temperature while sourness was perceived as more intense at 23°C compared to 3°C and 60°C. In general, perceived sweetness was less suppressed when combined with other tastes than salty and sour.

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Masking and adaptation of sugar sweetness intensity

Cited by 46 publications

References 35 publications

The effectiveness of different sweeteners in suppressing citric acid sourness

The effectiveness of different sweeteners in suppressing citric acid sourness

The influence of relative frequencies of pure and mixed stimuli on mixture suppression in taste

Effect of Temperature on the Intensity of Basic Tastes: Sweet, Salty and Sour

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