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EFFECTS OF SAMPLING CONDITIONS ON TEMPORAL PERCEPTION OF BITTERNESS IN YERBA MATE (ILEX PARAGUARIENSIS) INFUSIONS
Author(s) -
CALVIÑO AMALIA,
FRAGA SOL GONZÁLEZ,
GARRIDO DELIA
Publication year - 2004
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.2004.tb00144.x
Subject(s) - swallowing , sampling time , duration (music) , food science , chemistry , zoology , medicine , mathematics , biology , dentistry , statistics , physics , acoustics
Time‐intensity (TI) methodology and a trained panel were used to characterize the perceived bitterness of Yerba mate (YM) Ilex paraguariensis infusions. Two sampling procedures (sip and spit; sip and swallow) and two conditions for residence time in mouth (free or fixed duration of 5 s until spit or swallow) were evaluated. At a fixed duration the maximum bitterness as well as the time to reach it showed a significant YM concentration dependence. No change on bitterness was observed by swallowing or spitting YM infusions except a larger rate of decay of the response (v r ) at spit condition. Dynamic bitterness at free sampling time showed that the decision period to spit or swallow the YM infusion approximately duplicated the fixed one of 5 s.