Chemical Senses vol. 30 no. 1 © Oxford University Press 2005; all rights reserved.
Time–Intensity Evaluation of Acid Taste in Subjects with Saliva High Flow and Low Flow Rates for Acids of Various Chemical Properties
1 Laboratoire de Neurobiologie Sensorielle, Unité Neurobiologie de l'Olfaction et de la Prise Alimentaire, INRA, Domaine de Vilvert, Bât. 325, 78352 Jouy en Josas, France and 2 Danone Vitapole, RD 128, 91767 Palaiseau cedex, France
Correspondence to be sent to: Olivia Lugaz, Laboratoire de Neurobiologie Sensorielle, Neurobiologie de l'Olfaction et de la Prise Alimentaire, INRA, Domaine de Vilvert Bât. 325, 78352 Jouy en Josas, France. e-mail: lugaz{at}ccr.jussieu.fr
The role of the chemical properties of sour stimuli and the role of the human saliva flow rate on acid perception were investigated in 11 high saliva flow rate (HF) and 11 low saliva flow rate (LF) subjects with a continuous stimulus delivery flow rate of 3.2 ml/min and using the time–intensity technique for perception recording. Continuously measuring the pH on the tongue surface on three HF and three LF subjects showed that HF subjects' saliva decreased the acidity of the acid solution more efficiently than the LF subjects' saliva did. However, HF subjects exhibited higher perceived intensity for acid solutions than LF subjects. At equal pH, the order of the efficiency of acids indicated that HCl was the least efficient acid stimulus and acetic acid the most efficient. At equal concentration, the order of efficiency was the opposite (citric acid > malic acid > lactic acid > acetic acid), indicating that titratable acidity rather than pH has to be considered when comparing weak acids. At high concentrations, the ratio of relative efficiency is more in favor of the hydrophobic than the hydrophilic acid in HF subjects compared with LF subjects, i.e. HF subjects are more sensitive to hydrophobic stimuli. Hydrophobic molecules may diffuse more easily into the epithelium of HF than LF subjects, and reach more efficiently trigeminal nerve endings in addition to taste receptor cells.
Key words: acids, human, lingual pH, saliva, time–intensity
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