Skip Navigation

This Article
Right arrow Full Text Freely available
Right arrow FREE Full Text (PDF) Freely available
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Email this article to a friend
Right arrow Similar articles in this journal
Right arrow Similar articles in ISI Web of Science
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Add to My Personal Archive
Right arrow Download to citation manager
Right arrow Search for citing articles in:
ISI Web of Science (5)
Right arrowRequest Permissions
Right arrow Disclaimer
Google Scholar
Right arrow Articles by Cubero-Castillo, E.
Right arrow Articles by Noble, A.C.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Cubero-Castillo, E.
Right arrow Articles by Noble, A.C.
Social Bookmarking
Add to CiteULike   Add to Connotea   Add to Del.icio.us  
What's this?

Chem. Senses 26: 419-424, 2001
© Oxford University Press 2001

Effect of Compound Sequence on Bitterness Enhancement

Elba Cubero-Castillo1 and A.C. Noble

Department of Viticulture and Enology, University of California, Davis, CA 95616, USA 1 Present address: Tecnologia de Alimentos, Universidad de Costa Rica, San Pedro, Costa Rica

Correspondence to be sent to: A.C. Noble, Department of Viticulture and Enology, University of California, Davis, CA 95616, USA. e-mail: acnoble{at}ucdavis.edu

The nature and occurrence of carry-over effects, i.e. the response to a stimulus is influenced by previous samples, were examined for selected bitter compounds. A time–intensity procedure was used to rate the bitterness of six compounds (caffeine, denatonium benzoate, limonin, naringin, quinine and sucrose octa-acetate). For each subject concentrations of these compounds were determined that were approximately equal in intensity to 1.18 x 10–5 M limonin. To test carry-over effects of each compound the 36 paired sequences (pairs) were evaluated. Within a session three pairs were tested, between which two-stage rinses were used to remove any effects of the previous pairs. Within a pair only water rinses were used between stimuli. For all compounds carry-over or sensitization effects were observed in which values for maximum intensity, rate of onset and total area under the time–intensity curve were higher for a compound when tested in the second position than in the first. In addition, the degree of sensitization and susceptibility to sensitization were compound-specific. Caffeine increased the bitterness by the largest amount for all other compounds, while it was least affected. Regardless of the compound in the first position, the bitterness of quinine and denatonium were most enhanced.


Add to CiteULike CiteULike   Add to Connotea Connotea   Add to Del.icio.us Del.icio.us    What's this?


This article has been cited by other articles:


Home page
 Chem SensesHome page
J. Lim and B. G. Green
The Psychophysical Relationship between Bitter Taste and Burning Sensation: Evidence of Qualitative Similarity
Chem Senses, January 1, 2007; 32(1): 31 - 39.
[Abstract] [Full Text] [PDF]

Home page
 J. Neurophysiol.Home page
T. Ogura, R. F. Margolskee, and S. C. Kinnamon
Taste Receptor Cell Responses to the Bitter Stimulus Denatonium Involve Ca2+ Influx Via Store-Operated Channels
J Neurophysiol, June 1, 2002; 87(6): 3152 - 3155.
[Abstract] [Full Text] [PDF]


Disclaimer: Please note that abstracts for content published before 1996 were created through digital scanning and may therefore not exactly replicate the text of the original print issues. All efforts have been made to ensure accuracy, but the Publisher will not be held responsible for any remaining inaccuracies. If you require any further clarification, please contact our Customer Services Department.