Detection of a target taste in a complex masker.

Detection thresholds for sodium chloride were compared in aqueous solution, in mixture with a sucrose masker, in mixture with a citric acid masker, and in mixture with both of these maskers together. Separately the two maskers raised the threshold of sodium chloride by three to four times, and together by over nine times, a result consistent with independence (additivity) of the two masking effects. To achieve comparable masking with either sucrose alone or with citric acid alone would require increasing their masking concentrations by about ten times. Hence multiple masking can be a far more efficient means of concealing a taste, whether an unpleasant one (e.g. the bitter taste of medicine) or a pleasant one (e.g. a salty or sweet condiment). Multiple masking has dietary and culinary significance, especially for middle aged and elderly persons concerned about salt intake, because their thresholds for NaCl, whether with or without maskers, are typically two or three times higher than those of youthful persons.