Skip Navigation

Chemical Senses 2004 29(8):671-681; doi:10.1093/chemse/bjh070
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 (3)
Right arrowRequest Permissions
Right arrow Disclaimer
Google Scholar
Right arrow Articles by Mojet, J.
Right arrow Articles by Christ-Hazelhof, E.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Mojet, J.
Right arrow Articles by Christ-Hazelhof, E.
Social Bookmarking
Add to CiteULike   Add to Connotea   Add to Del.icio.us  
What's this?

Chemical Senses Vol. 29 No. 8 © Oxford University Press 2004; all rights reserved

Effect of Concentration on Taste–Taste Interactions in Foods for Elderly and Young Subjects

Jos Mojet1,2, Johannes Heidema1 and Elly Christ-Hazelhof1

1 Unilever Research & Development Vlaardingen, 3133 AT Vlaardingen, The Netherlands 2 Present address: Wageningen University and Research, Department of Agrotechnology and Food Sciences, 6700 AA Wageningen, The Netherlands

Correspondence to be sent to: J. Mojet, Agrotechnology and Food Innovations, Bornsesteeg 59, 6708 PD Wageningen, The Netherlands. e-mail: jos.mojet{at}wur.nl

An increase in concentration of one of the tastants in a ‘real food’ might affect not only the perception of the taste quality of that manipulated tastant but also the other perceivable taste qualities. The influence of concentration increase of sodium or potassium chloride in tomato soup, sucrose or aspartame in iced tea, acetic or citric acid in mayonnaise, caffeine or quinine HCl in chocolate drink, monosodium glutamate (MSG) or inosine 5'-monophosphate (IMP) in broth on the other perceivable taste qualities in these foods was studied in 21 young subjects (19–33 years) and 21 older subjects (60–75 years). The results showed that for each of these tastants, except for the two acids, increasing the concentration provoked significant positive or negative interaction effects on the perception of one or more other taste qualities of the product. Especially in the young, olfaction plays a larger role in the assessment of taste intensity than has been hitherto assumed. The elderly are less able to discriminate between the taste qualities in a product, whereas the young are more able to do so.

Key words: ageing, cross-modal intensity matching, food, olfactory deprivation, side-tastes


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
D Labbe, A Rytz, C Morgenegg, S Ali, and N Martin
Subthreshold Olfactory Stimulation Can Enhance Sweetness
Chem Senses, April 2, 2007; (2007) bjl040v2.
[Abstract] [Full Text] [PDF]

Home page
 Chem SensesHome page
J. Mojet, E.P. Koster, and J.F. Prinz
Do Tastants Have a Smell?
Chem Senses, January 1, 2005; 30(1): 9 - 21.
[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.