Analysis of binary taste-taste interactions of MSG,lactic acid,and NaCl by temporal dominance of sensations |
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Affiliation: | 1. School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China;2. Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia;3. DIL German Institute of Food Technologies, Prof.-v.-Klitzing-Str. 7, Quakenbrueck 49610, Germany;4. Qingyuan Food Inspection Center, Qingyuan 511538, China;5. Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China |
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Abstract: | Temporal dominance of sensations (TDS) is a relatively novel sensory evaluation technique that measures the temporal evolution of sensory perception. The sensory properties of food or drink products have been described by TDS; however, basic sensory data on TDS are still lacking. We analyzed TDS data for solutions of three basic tastes (umami, salty, and sour) and their binary combinations. The duration of TDS for the main taste of each type of solution (monosodium glutamate MSG] for umami, sodium chloride NaCl] for saltiness, and lactic acid for sourness) increased in a concentration-dependent manner. In addition, the duration of the umami taste of MSG was longer than that of MSG/inosine 5′-monophosphate solution with an umami taste of equivalent intensity. The duration of NaCl saltiness was increased by coexistence with MSG and decreased by coexistence with lactic acid. On the other hand, the duration of the umami taste of MSG was suppressed by coexistence with NaCl but not lactic acid, while the duration of the sour taste of lactic acid was suppressed by MSG but not NaCl. These findings provide novel insight into the temporal sequence of basic taste perception during food consumption. |
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Keywords: | Temporal dominance of sensations Basic tastes Binary taste mixtures Duration |
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