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Chemical Senses Advance Access published online on March 9, 2009
Chemical Senses, doi:10.1093/chemse/bjp007
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© The Author 2009. Published by Oxford University Press. All rights reserved. For permissions, please e-mail: journals.permissions@oxfordjournals.org

Temporal Contrast of Salt Delivery in Mouth Increases Salt Perception

Johanneke L.H.C. Busch, Carole Tournier, Janine E. Knoop1, Gonnie Kooyman and Gerrit Smit

Unilever R&D Vlaardingen, Olivier van Noortlaan 120, 3133 AT Vlaardingen, The Netherlands 1 Present address: TI Food and Nutrition, located at NIZO food research B.V., PO Box 20, 6710 BA Ede, The Netherlands

Correspondence to be sent to: Johanneke Busch, Unilever R&D Vlaardingen, Olivier van Noortlaan 120, 3133 AT Vlaardingen, The Netherlands. e-mail: johanneke.busch{at}unilever.com


  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.

Key words: gustometer, pulsatile, saltiness, sipwise, time-intensity

Accepted 9 February 2009


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