Premium
RELATIONSHIPS BETWEEN BITTER TASTE SENSITIVITY AND CONSUMPTION OF BITTER SUBSTANCES
Author(s) -
TANIMURA SHUYA,
MATTES RICHARD D.
Publication year - 1993
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/j.1745-459x.1993.tb00200.x
Subject(s) - caffeine , taste , chemistry , aspartame , bitter taste , quinine , food science , phenylalanine , tryptophan , biochemistry , amino acid , medicine , malaria , immunology
The effect of consumption of bitter taste substances (caffeine and beer) to bitter taste sensitivity was examined by 19 healthy adults. For individual taste sensitivity, detection thresholds were used on 6 bitter substances (caffeine, iso‐alpha‐acids: beer bittering agents, quinine sulfate, L‐tryptophan, L‐phenylalanine and glycyl‐L‐phenylalanyl‐L‐phenylalanine) and 3 non‐bitter substances (L‐aspartic acid, aspartame and NaCl). Nonusers of caffeine had significantly higher sensitivity (lower threshold) for caffeine compared to moderate and heavy users. Slight consumers of beer had significantly higher sensitivity for iso‐alpha‐acids relative to heavy users of beer, Iso‐alpha‐acids were not detected in saliva in acute dosing test by using 6 subjects. The correlations between thresholds of 6 bitter substances were calculated. Significant correlations (p < 0.01) were noted in 2 cases between caffeine and quinine, and iso‐alpha‐acids and L‐trypothan. These data suggest the significant relation between individual bitter taste sensitivity and the consumption of caffeine and beer (iso‐alpha‐acids).