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The influence of sodium salts on binary mixtures of bitter-tasting compounds

Keast, Russell, Canty, Thomas M. and Breslin, Paul A. S. 2004, The influence of sodium salts on binary mixtures of bitter-tasting compounds, Chemical senses, vol. 29, no. 5, pp. 431-439.

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Title The influence of sodium salts on binary mixtures of bitter-tasting compounds
Author(s) Keast, Russell
Canty, Thomas M.
Breslin, Paul A. S.
Journal name Chemical senses
Volume number 29
Issue number 5
Start page 431
End page 439
Publisher Oxford University Press
Place of publication Oxford, England
Publication date 2004
ISSN 0379-864X
1464-3553
Keyword(s) binary mixtures
bitterness inhibition/supression
bitter taste
sodium salts
taste psychophysics
Summary In order to study potential mixture interactions among bitter compounds, selected sodium salts were added to five compounds presented either alone or as binary bitter- ompound mixtures. Each compound was tested at a concentration that elicited ‘weak’ perceived bitterness. The bitter compounds were mixed at these concentrations to form a subset of possible binary mixtures. For comparison, the concentration of each solitary compound was doubled to measure bitterness inhibition at the higher intensity level elicited by the mixtures. The following sodium salts were tested for bitterness inhibition: 100 mM sodium chloride (salty), 100 mM sodium gluconate (salty), 100 and 20 mM monosodium glutamate (umami), and 50 mM adenosine monophosphate disodium salt (umami). Sucrose (sweet) was also employed as a bitterness suppressor. The sodium salts differentially suppressed the bitterness of compounds and their binary combinations. Although most bitter compounds were suppressed, the bitterness of tetralone was not suppressed, nor was the bitterness of the binary mixtures that contained it. In general, the percent suppression of binary mixtures of compounds was predicted by the average percent suppression of its two components. Within the constraints of the present study, the bitterness of mixtures was suppressed by sodium salts and sucrose independently, with few bitter interactions. This is consistent with observations that the bitter taste system integrates the bitterness of multi-compound solutions linearly.
Notes This is a pre-copy-editing, author-produced PDF of an article accepted for publication by Chemical senses following peer review. The definitive publisher-authenticated version Keast, Russell, Canty, Thomas M. and Breslin, Paul A. S. 2004, The influence of sodium salts on binary mixtures of bitter-tasting compounds, Chemical senses, vol. 29, no. 5, pp. 431-439. is available online at http://dx.doi.org/10.1093/chemse/bjh045
Language eng
Field of Research 170112 Sensory Processes, Perception and Performance
HERDC Research category C1.1 Refereed article in a scholarly journal
Copyright notice ©2004, Oxford University Press
Persistent URL http://hdl.handle.net/10536/DRO/DU:30004229

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Every reasonable effort has been made to ensure that permission has been obtained for items included in DRO. If you believe that your rights have been infringed by this repository, please contact drosupport@deakin.edu.au.