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Suppression of bitterness using sodium salts

Keast, Russell, Breslin, Paul and Beauchamp, Gary 2001, Suppression of bitterness using sodium salts, Chimia : International journal for chemistry, vol. 55, no. 5, pp. 441-447.

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Title Suppression of bitterness using sodium salts
Author(s) Keast, Russell
Breslin, Paul
Beauchamp, Gary
Journal name Chimia : International journal for chemistry
Volume number 55
Issue number 5
Start page 441
End page 447
Publisher Swiss Chemical Society
Place of publication Zürich, Switzerland
Publication date 2001-05
ISSN 0009-4293
Keyword(s) Bitter suppression
Human psychophysics
Sodium
Sweet enchancement
Taste
Summary Bitterness is an ongoing taste problem for both the pharmaceutical and food industries. This paper reports on how salts (NaCI, NaAcetate, NaGluconate, LiCI, KCI) and bitter compounds (urea, quinine-HCI, caffeine, amiloride-HCI, magnesium sulfate, KCI) interact to influence bitter perception. Sodium salts differentially suppress bitterness of these compounds; for example urea bitterness was suppressed by over 70% by sodium salts, while MgSO4 bitterness was not reduced. This study indicated that lithium ions had the same bitter suppressing ability as sodium ions, however the potassium cation had no bitter suppression ability. Changing the anion attached to the sodium did not affect bitter suppression, however, as the anion increased in size, perceived saltiness decreased. This indicates that sodium's mode of action is at the peripheral taste level, rather than a cognitive affect. A second experiment revealed that suppressing bitterness with a sodium salt in a bitter/sweet mixture causes an increase in sweetness. This suggests adding salt to a food matrix will not only increase salt perception, but also potentiate flavor by differential suppression of undesirable tastes such as bitter, while increasing more desirable tastes such as sweet.
Language eng
Field of Research 170112 Sensory Processes, Perception and Performance
HERDC Research category C1.1 Refereed article in a scholarly journal
Copyright notice ©2001, Swiss Chemical Society
Persistent URL http://hdl.handle.net/10536/DRO/DU:30004284

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