Essay about Sensory Adaptation
Adaptation in sensory evaluation of food refers to the slow drop of sensation (in constant magnitude) after the stimulus has been fully switched on (Lawless & Heyman, 1993). They also added that after a certain time this sensation can completely disappear or in some instances the taste persists that shows a degree of taste adaptation. This idea usually occurs when the perceived taste intensity of one product reduces the other different product. For example, water can taste sour or bitter after a salt adaptation. On the other hand, taste interaction masks the interaction between mixtures of different tastes (Lawless & Heyman, 1993). A solution of sucrose (sweet) and quinine (bitter) will taste less sweet than a pure …show more content…
Aim: To study the physiological changes in taste adaption and mixture interaction and how it affects the tasters’ perception.
Experiment 1 (sample codes): 0.11% Citric acid monohydrate | Experiment 2(sample codes): 0.11% Citric acid monohydrate | Experiment 3 (sample codes): 5% Sucrose + 0.05% Citric acid | Experiment 5 (sample code): 10% Vanilla solution | 496 | 584 | 565 | 932 | 382 | 272 | Experiment 4 (sample codes): 5% sucrose + 0.05% citric acid | | 129 | 391 | 401 | | 756 | 706 | | | 901 | 687 | | | 243 | 423* | | |
423* is a solution of 5% Sucrose + 0.05% Citric acid.
Participants performed four experiments. Firstly, they evaluated sourness intensity in five samples, holding each solution in their mouths for five seconds. They spat each into a plastic container and washed their mouths with water. Then, for the sixth solution in the first experiment, participants