COMPARISON OF TWO SIMPLE METHODS FOR THE MEASUREMENT OF DETECTION THRESHOLDS FOR BASIC, UMAMI AND METALLIC TASTES |
| |
| Authors: | MA GONÁZLEZ VIÑAS MD SALVADOR PJ MARTIN-ALVAREZ |
| |
| Institution: | Universidad de Castilla-La Mancha Departamento de Tecnología de Alimentos Facultad de Ciencias Químicas Campus Universitario s/n 13071 Ciudad Real, Spain;Instituto de Fermentaciones Industrials, CSIC Juan de la Cierva 3 28006 Madrid, Spain |
| |
| Abstract: | Two simple methods were followed to determine detection thresholds for the taste of substances in aqueous solution. The methods applied were: a modification of the ascending method of limits and a method based on the use of scales. Detection thresholds were calculated for the four basic tastes (sweet, salty, acid, and bitterness), umami and metallic. Reference substances for each taste were sucrose, sodium chloride, citric acid, caffeine, monosodium glutamate and iron (II) sulfate heptahydrate and the results of the two methods were compared. We found that the threshold values calculated by method ASTM-679 was within the range of concentrations identified with the scales method. |
| |
| Keywords: | |
|
|
