Test Two results were collected from 20 panelists, and five taste categories (sweet, sour, salty, bitter, other) were ranked. Single solutions vary by concentrations, and certain taste intensity scores increase significantly as the solute concentration increases. Binary solutions involve taste-taste interactions, and can cause enhancement and suppression of tastes (Keast and Breslin, 2003). In Figure 2., sweet and sour taste intensities of 2% sucrose single solution, 0.05% citric acid single solution and 2% sucrose & 0.05% citric acid binary solution show an increase in sweetness, and an evident decrease in sourness. Keast and Breslin (2003) examined that a low concentration mixture of sweet and salty solutions will present increase in sweetness intensity and decrease in saltiness
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to Prescott’s (1999) experiment results, it shows a similar pattern to two panelists who experienced desensitization. Both figures demonstrate a descending pattern, with a slight increase of burn intensity around Tasting Time #6-#7. The 11th taste of the sample soup results a lower intensity score. Although sensitization after several tastes of sample is estimated, Prescott’s (1999). experiment results had shown desensitization may occur after a break between different sample tasting times.
Figure 3. Mean Burn Intensity Scores Change Across Multiple Tasting Times. Overall, burn intensity scores were collected from 21 panelists, and each panelist tasted the sample 11 times (ratings of sample burn intensity 1-10). Sample was served at 55C, with 5000 Scoville. Taking food samples are better than applying the filter paper directly to the tongue, since the rinsing with high concentration of capsaicin will promote the growth of trigeminal fibers, which increases the reaction site area in the mouth, then causes desensitization (Prescott, 1999). Overall, there is less possibility to let desensitization occur with food sample testing (Prescott, 1999).
to Prescott’s (1999) experiment results, it shows a similar pattern to two panelists who experienced desensitization. Both figures demonstrate a descending pattern, with a slight increase of burn intensity around Tasting Time #6-#7. The 11th taste of the sample soup results a lower intensity score. Although sensitization after several tastes of sample is estimated, Prescott’s (1999). experiment results had shown desensitization may occur after a break between different sample tasting times.
Figure 3. Mean Burn Intensity Scores Change Across Multiple Tasting Times. Overall, burn intensity scores were collected from 21 panelists, and each panelist tasted the sample 11 times (ratings of sample burn intensity 1-10). Sample was served at 55C, with 5000 Scoville. Taking food samples are better than applying the filter paper directly to the tongue, since the rinsing with high concentration of capsaicin will promote the growth of trigeminal fibers, which increases the reaction site area in the mouth, then causes desensitization (Prescott, 1999). Overall, there is less possibility to let desensitization occur with food sample testing (Prescott, 1999).