Temporal contrast of salt delivery in mouth increases salt perception

Chemical Senses

Volumn 34, Issue 4, 2009, Pages 341-348

  Busch, Johanneke L H C ^a   Tournier, Carole ^a   Knoop, Janine E ^a,b   Kooyman, Gonnie ^a   Smit, Gerrit ^a  

^a UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

^b NIZO FOOD RESEARCH   (Netherlands)

Author keywords

Gustometer; Pulsatile; Saltiness; Sipwise; Time intensity

Indexed keywords

SODIUM CHLORIDE;

ADAPTATION; ADULT; ARTICLE; FEMALE; HUMAN; HUMAN EXPERIMENT; MOUTH; NORMAL HUMAN; PRIORITY JOURNAL; SCORING SYSTEM; SENSORY STIMULATION; STIMULUS RESPONSE; TASTE; TASTE BUD;

ADAPTATION, PHYSIOLOGICAL; ADULT; AREA UNDER CURVE; FEMALE; HUMANS; MALE; MIDDLE AGED; SENSORY THRESHOLDS; SODIUM CHLORIDE, DIETARY; TASTE; TASTE PERCEPTION; TIME FACTORS; TONGUE;

EID: 65549089706     PISSN: 0379864X     EISSN: 14643553     Source Type: Journal    
DOI: 10.1093/chemse/bjp007     Document Type: Article

References (34)

1. Alberts B, Bray D, Lewis J, Raff M, Roberts K, Watson JD. 1994. Cell signalling. In: Alberts B, Bray D, Lewis J, Raff M, Roberts K, Watson JD, editors. Molecular biology of the cell. New York: Garland Publishing Inc. p. 721-785.
2. Bornstein BL, Wiet SG, Pombo M. 1993. Sweetness adaptation of some carbohydrate and high potency sweeteners. J Food Sci. 58:595-598.
3. Bult JHF, de Wijk RA, Hummel T. 2007. Investigations on multimodal sensory integration: Texture, taste, and ortho- and retronasal olfactory stimuli in concert. Neurosci Lett. 411:6-10.
4. Busch JLHC, Keulemans C, van den Oever GJ, Reckweg F. 2008. Food composition. International patent application. WO 2008/074606.
5. Cliff M, Noble AC. 1990. Time-intensity evaluation of sweetness and fruitiness and their interaction in a model solution. J Food Sci. 55: 450-454.
6. Cobcroft M, Tikellis K, Busch JLHC. 2008. Salt reduction - a technical overview. Food Aust. 60:26-30.
7. Gent JF, McBurney DH. 1978. Time course of gustatory adaptation. Percept Psychophys. 23:171-175.
8. Guinard J-X, Pangborn RM, Lewis MJ. 1986. Effect of repeated ingestion on temporal perception of bitterness in beer. J Am Soc Brew Chem. 44: 28-32.
9. Halpern BP, Meiselman HL. 1980. Taste psychophysics based on a simulation of human drinking. Chem Senses. 5:279-293.
10. Hort J, Hollowood TA. 2004. Controlled continuous flow delivery system for investigating taste-aroma interactions. J Agric Food Chem. 52: 4834-4843.
11. Kelling ST, Halpern BP. 1983. Taste flashes: Reaction times, intensity, and quality. Science. 219:412-414.
12. Kilcast D, den Ridder C. 2007. Sensory issues in reducing salt in food products. In: Kilcast D, Angus F, editors. Reducing salt in foods: practical strategies. Cambridge: Woodhead Publishing Limited. p. 201-220.
13. Lee WE III, Pangborn RM. 1986. Time-intensity: The temporal aspects of sensory perception. Food Technol. 40:71-82.
14. Linforth RST, Pearson KSK, Taylor AJ. 2007. In vivo flavor release from gelatin-sucrose gels containing droplets of flavor compounds. J Agric Food Chem. 55:7859-7863.
15. Marowitz LA, Halpern BP. 1977. Gustatory neural response of the chorda tympani to lick duration stimuli. Chem Senses Flav. 2:457-485.
16. Matsuo R, Yamamoto T. 1992. Effects of inorganic constituents of saliva on taste responses of the rat chorda tympani nerve. Brain Res. 583:71-80.
17. McBurney DH. 1985. Taste and olfaction: Sensory discrimination. In: Brookhart JM, Mountcastle VB, editors. Handbook of physiology: Section I, Vol. II. Sensory processes. Bethesda, MD: Physiological Society. p. 1067-1086.
18. Meiselman HL. 1968. Magnitude estimation of the course of gustatory adaptation. Percept Psychophys. 4:193-196.
19. Meiselman HL. 1972. Human taste perception. Crit Rev Food Technol. 3:89-119.
20. Meiselman HL, Halpern BP. 1973. Enhancement of taste intensity through pulsatile stimulation. Physiol Behav. 11:713-716.
21. O'Mahony M. 1972. The interstimulus interval for taste. 1. The efficiency of expectoration and mouthrinsing in clearing the mouth of salt residuals. Perception. 1:209-215.
22. O'Mahony M. 1984. Alternative explanations for procedural effects on magnitude-estimation exponents for taste, invoking adaptation, context, and volume effects. Perception. 13:67-73.
23. Sacks FM, Svetkey LP, Vollmer WM, Appel U, Bray GA, Harsha D, Obarzanek E, Conlin PR, Miller ER, Simons-Morton DG, et al. 2001. Effects on blood pressure of reduced dietary sodium and the dietary approaches to stop hypertension (DASH) diet. DASH-Sodium Collaborative Research Group. N Engl J Med. 344:3-10.
24. Schifferstein HNJ, Oudejans IM. 1996. Determinants of cumulative successive contrast in saltiness intensity judgements. Percept Psychophys. 58:713-724.
25. Schiffman SS, Pecore SD, Booth BJ, Losee ML, Carr BT, Sattely-Miller E, Graham BG, Warwick ZS. 1994. Adaptation of sweeteners in water and in tannic acid solutions. Physiol Behav. 55:547-559.
26. Schiffman SS, Sattely-Miller EA, Brevick GG, Zervakis J, Butchko HH, Stargel WW. 2003. Effect of repeated presentation on sweetness intensity of binary and ternary mixtures of sweeteners. Chem Senses. 28:219-229.
27. Smith DV, Bealer SL. 1975. Sensitivity of the rat gustatory system to the rate of stimulus onset. Physiol Behav. 15:303-314.
28. Smith DV, Bealer SL, van Buskirk RL. 1978. Adaptation and recovery of the rat chorda tympani responses to NaCl. Physiol Behav. 20:629-636.
29. Taylor AJ. 1996. Volatile flavor release from foods during eating. Crit Rev Food Sci Nutr. 36:765-784.
30. Taylor AJ, Besnard S, Puaud M, Linforth RS. 2001. In vivo measurement of flavour release from mixed phase gels. Biomol Eng. 17:143-150.
31. Thompson RF, Spencer WA. 1966. Habituation: A model phenomenon for the study of neuronal substrates of behavior. Psychol Rev. 73:16-43.
32. Wilson CE, Brown WE. 1997. Influence of food matrix structure and oral breakdown during mastication on temporal perception of flavour. J Sens Stud. 12:69-86.
33. World Health Organisation. 2007. Report of a WHO Forum and Technical Meeting. Geneva: WHO Document Production Services.
34. Wright KM, Hills BP. 2003. Modelling flavour release from a chewed bolus in the mouth: Part II. The release kinetics. Int J Food Sci Technol. 38: 361-368.