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

<p>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.</p>

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Effect of combined treatments of high-pressure, citric acid and sodium chloride on quality parameters of tomato puree

European Food Research and Technology ◽

10.1007/s00217-003-0689-0 ◽

2003 ◽

Vol 216 (6) ◽

pp. 514-519 ◽

Cited By ~ 38

Author(s):

Lucía Plaza ◽

Marina Muñoz ◽

Begoña de Ancos ◽

M. Pilar Cano

Keyword(s):

High Pressure ◽

Sodium Chloride ◽

Citric Acid ◽

Quality Parameters ◽

Combined Treatments ◽

Tomato Puree

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Combined effects of sodium chloride, citric acid, and autoclave conditions on apparent in vivo digestibility of rapeseed meal and macrophyte meal determined in common carp Cyprinus carpio

Fisheries Science ◽

10.1007/s12562-016-1023-7 ◽

2016 ◽

Vol 82 (6) ◽

pp. 931-939

Author(s):

Kazuya Ishikawa ◽

Shozo Sugiura

Keyword(s):

Sodium Chloride ◽

Citric Acid ◽

Common Carp ◽

Cyprinus Carpio ◽

Rapeseed Meal ◽

Combined Effects ◽

Common Carp Cyprinus Carpio ◽

Carp Cyprinus Carpio

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Dissociation quotients for citric acid in aqueous sodium chloride media to 150°C

Journal of Solution Chemistry ◽

10.1007/bf02439444 ◽

1997 ◽

Vol 26 (1) ◽

pp. 63-84 ◽

Cited By ~ 12

Author(s):

Pascale Bénézeth ◽

Donald A. Palmer ◽

David J. Wesolowski

Keyword(s):

Sodium Chloride ◽

Citric Acid ◽

Aqueous Sodium

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A novel tandem differential mobility analyzer with organic vapor treatment of aerosol particles

Atmospheric Chemistry and Physics ◽

10.5194/acp-1-51-2001 ◽

2001 ◽

Vol 1 (1) ◽

pp. 51-60 ◽

Cited By ~ 49

Author(s):

J. Joutsensaari ◽

P. Vaattovaara ◽

M. Vesterinen ◽

K. Hämeri ◽

A. Laaksonen

Keyword(s):

Water Vapor ◽

Sodium Chloride ◽

Citric Acid ◽

Ammonium Sulfate ◽

Adipic Acid ◽

Aerosol Particles ◽

Ethanol Vapor ◽

Differential Mobility Analyzer ◽

Differential Mobility ◽

Organic Vapor

Abstract. A novel method to characterize the organic composition of aerosol particles has been developed. The method is based on organic vapor interaction with aerosol particles and it has been named an Organic Tandem Differential Mobility Analyzer (OTDMA). The OTDMA method has been tested for inorganic (sodium chloride and ammonium sulfate) and organic (citric acid and adipic acid) particles. Growth curves of the particles have been measured in ethanol vapor and as a comparison in water vapor as a function of saturation ratio. Measurements in water vapor show that sodium chloride and ammonium sulfate as well as citric acid particles grow at water saturation ratios (S) of 0.8 and above, whereas adipic acid particles do not grow at S < 0.96. For sodium chloride and ammonium sulfate particles, a deliquescence point is observed at S = 0.75 and S = 0.79, respectively. Citric acid particles grow monotonously with increasing saturation ratios already at low saturation ratios and no clear deliquescence point is found. For sodium chloride and ammonium sulfate particles, no growth can be seen in ethanol vapor at saturation ratios below 0.93. In contrast, for adipic acid particles, the deliquescence takes place at around S = 0.95 in the ethanol vapor. The recrystallization of adipic acid takes place at S < 0.4. Citric acid particles grow in ethanol vapor similarly as in water vapor; the particles grow monotonously with increasing saturation ratios and no stepwise deliquescence is observed. The results show that the working principles of the OTDMA are operational for single-component aerosols. Furthermore, the results indicate that the OTDMA method may prove useful in determining whether aerosol particles contain organic substances, especially if the OTDMA is operated in parallel with a hygroscopicity TDMA, as the growth of many substances is different in ethanol and water vapors.

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Perceived intensity and persistence of heterogeneous taste mixtures

Food Science and Technology International ◽

10.1177/108201329800400406 ◽

1998 ◽

Vol 4 (4) ◽

pp. 277-284 ◽

Cited By ~ 3

Author(s):

A.M. Calviño ◽

M. García

Keyword(s):

Citric Acid ◽

Acid Solution ◽

Sodium Salt ◽

Great Similarity ◽

Sensory Panel ◽

Perceived Intensity ◽

Sweet Quality ◽

Ca 50 ◽

Different Levels

Perceived intensity and persistence of single taste stimuli, binary and ternary heterogeneous taste mixtures in a sweet acidulated system were assessed. The effects of a sweetener, aspartame (APM) on sourness, and of citric acid (CA) buffered with different levels of its sodium salt (NaCit) on sweetness were examined. A sensory panel scored intensity and duration of single and mixed stimuli formulated with APM (0, 1, 2 or 4 mM), CA (50 mM) and NaCit (0, 10, 20 or 40 mM). The analysis of frequency of qualities assigned by subjects depicts a great similarity in the intensity as well as in the persistence attributes. All stimuli were perceptually measurable into the four taste qualities, but sour and sweet were the most frequent responses obtained when tasting solu tions. Perceived sourness dropped by adding NaCit or APM to the acid solution. Sour persistence showed roughly equivalent results. The intensity and duration of sweet quality rose with APM concentration. A drop in the pH of the solutions diminished sweet persistence but not intensity scores. These data suggested the operation of similar mechanisms for processing intensity and persistence in the present conditions.

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The Effect of Citric Acid, NaCl, and CaCl2 on Qualitative Changes of Horse Meat in Cold Storage

Processes ◽

10.3390/pr8091099 ◽

2020 ◽

Vol 8 (9) ◽

pp. 1099

Author(s):

Renata Stanisławczyk ◽

Mariusz Rudy ◽

Marian Gil ◽

Paulina Duma-Kocan ◽

Dariusz Dziki ◽

...

Keyword(s):

Sodium Chloride ◽

Citric Acid ◽

Cold Storage ◽

Univariate Analysis ◽

Control Sample ◽

Longissimus Dorsi ◽

Horse Meat ◽

Study Material ◽

Texture Parameters ◽

Qualitative Changes

In this study, we aimed to analyze the effect of citric acid, NaCl, and CaCl2 on the qualitative changes of horse meat during cold storage. The study material was the longest dorsal muscles (M. longissimus dorsi (LM)) obtained from twelve half-carcasses of horses. The muscle was cut into five steaks, each of which was about 3 cm thick. One sample was kept as a control sample, and the remaining ones were treated with NaCl, citric acid, and CaCl2 (0.2 M and 0.3 M). The study material was obtained 24 h after the slaughter of the animals and was marinated in solution (citric acid and 0.2 M and 0.3 M calcium chloride) and by sprinkling and rubbing (sodium chloride). The applied treatments significantly (p ≤ 0.05) improved the texture parameters of horse meat (univariate analysis of variance). Citric acid caused deterioration of the study material with respect to the binding and retention of intrinsic water. Among the tested material, the lightest color of the meat was obtained for sample marinated in 0.3 M CaCl2. However, the darkest color of the meat was obtained after the addition of NaCl.

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Seasonal effect of humidity on human comfort in a hot summer/cold winter zone in China

Indoor and Built Environment ◽

10.1177/1420326x17751594 ◽

2018 ◽

Vol 28 (2) ◽

pp. 264-277 ◽

Cited By ~ 7

Author(s):

Chao Li ◽

Hong Liu ◽

Baizhan Li ◽

Aihong Sheng

Keyword(s):

Air Quality ◽

Relative Humidity ◽

Effect Of Temperature ◽

Seasonal Effect ◽

Thermal Perception ◽

Cold Winter ◽

Humidity Ratio ◽

Subjective Responses ◽

C 23 ◽

Different Seasons

Adaptation to different seasonal climates may affect human subjective responses to humidity. In this study, thermal comfort, humidity comfort and perceived air quality were investigated with subjects exposed in a climate chamber during spring, summer and winter. Sixty subjects were recruited in total, divided into groups of 20 subjects for each season. Temperature was set at three levels (cool, moderate and warm) during experiments in ranges of 20–28°C, 23–32°C, 16–28°C for spring, summer and winter, respectively. Likewise, relative humidity was set at three levels: 15% (low), 50% (moderate) and 85% (high). Results showed that seasonal difference had a significant effect on human subjective responses to humidity. The combined effect of temperature and relative humidity on thermal perception, humidity perception and perceived air quality was closely related to standard effective temperature (SET*), humidity ratio and air enthalpy, respectively. Comfort humidity ranges were 7.9–15.1 g/kg, 3.3–18.8 g/kg and 2.9–12.8 g/kg (humidity ratio) in spring, summer and winter, respectively. Overall, our results indicate that different comfort humidity limits should be considered for different seasons in the hot summer/cold winter zones of China.

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