Taste interrelationships

Although the values caimot be considered absolute, approximate magnitude of taste sensitivity has been measured (Table 1). Certain taste interrelationships should be considered in the evaluation of taste magnitude. The apparent sourness of citric acid is depressed by both sucrose and sodium... 

The taste interrelationship of monosodium glutamate and sucrose has been studied by Lockhart and Stanford (62). This should be of value in research in certain processed foods. 

Pangbom, R.M. and Chrisp, R.B. (1964) Taste interrelationships VI Sucrose, sodium chloride, and citric acid in canned tomato juice. Journal of Food Science, 29, 490-498. 

Birch and coworkers studied the time-intensity interrelationships for the sweetness of sucrose and thaumatin, and proposed three thematically different processes (see Fig. 47). In mechanism (1), the sweet stimuli approach the ion-channel, triggering site on the taste-cell membrane, where they bind, open the ion-channel (ionophore), and cause a flow of sodium and potassium ions into, or out of, the cell. Such a mechanism would correspond to a single molecular event, and would thus account for both time and intensity of response, the intensity of response being dependent on the ion flux achieved while the stimulus molecule binds to the ionophore. 

The major assets of citrus as food are their desirable characteristic aroma, taste and color and in the interrelationship of all the dietary nutrients in a pool as in all natural foods such as citrus when consumed. As a food it can be enjoyed by persons of all ages and at all times. Many citrus constituents either already identified or to be isolated may contribue to the betterment of health. 

In this chapter, we present some specific evidence on certain components important to citrus flavor. The interrelationship of certain volatile components to orange flavor is described and the flavor of grapefruit and the importance of specific compounds to the flavor of mandarin and tangerine are related to recent taste panel studies at our laboratory. 

On the other hand, the tasting activities of all nucleotides in Table II are consistently proportional to that of IMP. Hence, v g/lOOml of any nucleotide is replaceable with (Jv g/lOOml of IMP. The constant 8 for each nucleotide is listed in Table II. Therefore, the umami intensity of the mixture of any combination of substances in Table I and Table II can be calculated by substituting cm for u and fiv for v. Since the interrelationships within each series of substances are additive, the intensity of umami of the mixture of two or more different L-a-amino acids and two or more nucleotides can be calculated by substituting the product sums, Eoju and 18-,-vj for u and v, respectively, in equation (1). J J... 

The basic sensations—sweet, sour, salty, and bitter—account for the major part of the taste response. However, it is generally agreed that these basic tastes alone cannot completely describe taste. In addition to the four individual tastes, there are important interrelationships among them. One of the most important in foods is the interrelationship between sweet and sour. The sugar-acid... 

These taste-modifying substances provide an insight into the mechanism of the production of taste sensations and, therefore, are a valuable tool in the study of the interrelationship between taste and chemical structure. 

Furthermore, an interrelationship exists between the sugar content of a solution and the sensory assessment of the volatile aroma compounds present. Even the color of the solution might affect taste evaluation. Figures 4.6. 9 clarify these phenomena, with fruit juice and canned fruits as selected food samples. 

---