Literature DB >> 19273461

Temporal contrast of salt delivery in mouth increases salt perception.

Johanneke L H C Busch1, Carole Tournier, Janine E Knoop, Gonnie Kooyman, Gerrit Smit.   

Abstract

The impact of salt delivery in mouth on salt perception was investigated. It was hypothesized that fast concentration changes in the delivery to the receptor can reduce sensory adaptation, leading to an increased taste perception. Saltiness ratings were scored by a panel over time during various stimulation conditions involving relative changes in NaCl concentration of 20% and 38%. Changes in salt delivery profile had similar effect on saltiness perception when delivered either by a sipwise method or by a gustometer. The impact of concentration variations and frequency of concentration changes was further investigated with the gustometer method. Five second boosts and 2 s pulses were delivered during 3 sequential 10-s intervals, whereas the delivered total salt content was the same for all conditions. Two second pulses were found to increase saltiness perception, but only when the pulses were delivered during the first seconds of stimulation. Results suggest that the frequency, timing, and concentration differences of salt stimuli can affect saltiness. Specifically, a short and intense stimulus can increase salt perception, possibly through a reduction of adaptation.

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Year:  2009        PMID: 19273461     DOI: 10.1093/chemse/bjp007

Source DB:  PubMed          Journal:  Chem Senses        ISSN: 0379-864X            Impact factor:   3.160


  6 in total

1.  Taste Enhancement by Pulsatile Stimulation Is Receptor Based But Independent of Receptor Type.

Authors:  Kerstin Martha Mensien Burseg; Sara Marina Camacho; Johannes Hendrikus Franciscus Bult
Journal:  Chemosens Percept       Date:  2012-04-27       Impact factor: 1.833

2.  Impact of pulsation rate and viscosity on taste perception - Application of a porous medium model for human tongue surface.

Authors:  Zhenxing Wu; Kai Zhao
Journal:  Comput Biol Med       Date:  2021-04-28       Impact factor: 6.698

Review 3.  Strategies for Reducing Salt and Sugar Intakes in Individuals at Increased Cardiometabolic Risk.

Authors:  Valentina Ponzo; Marianna Pellegrini; Paola Costelli; Laura Vázquez-Araújo; Lucía Gayoso; Chiara D'Eusebio; Ezio Ghigo; Simona Bo
Journal:  Nutrients       Date:  2021-01-19       Impact factor: 5.717

4.  Salt and Aroma Compound Distributions Influence Flavour Release and Temporal Perception While Eating Hot-Served Flans.

Authors:  Marion Emorine; Chantal Septier; Christophe Martin; Sylvie Cordelle; Etienne Sémon; Thierry Thomas-Danguin; Christian Salles
Journal:  Molecules       Date:  2021-02-28       Impact factor: 4.411

5.  Sodium reduction and the correction of iodine intake in Belgium: Policy options.

Authors:  Stefanie Vandevijvere
Journal:  Arch Public Health       Date:  2012-05-30

6.  A Lower Sodium Neapolitan Pizza Prepared with Seawater in Place of Salt: Nutritional Properties, Sensory Characteristics, and Metabolic Effects.

Authors:  Paola Iaccarino Idelson; Ornella Russo; Roberto Iacone; Lanfranco D'Elia; Rosalba Giacco; Maria Grazie Volpe; Pasquale Strazzullo
Journal:  Nutrients       Date:  2020-11-17       Impact factor: 5.717

  6 in total

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