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THE RELATIONSHIP BETWEEN EXPECTORANT pH AND ASTRINGENCY PERCEPTION
Author(s) -
SIEBERT KARL J.,
EUZEN CLAIRE
Publication year - 2008
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.2008.00151.x
Subject(s) - expectorant , saliva , polyphenol , chemistry , food science , caffeine , psychology , traditional medicine , biochemistry , medicine , psychiatry , antioxidant
Saliva from a single individual was adjusted in pH, with or without added polyphenol; both treatments produced sharp peaks in light scattering near pH 4. A sensory panel was presented with 10 mL sample portions of dilute HCl in water with or without polyphenol. The panelists rinsed their mouths with the entire sample, then expectorated into the sample cup and rated the astringency. Expectorant pHs showed only modest buffering by saliva. Astringency varied between samples and there appeared to be a relationship between expectorant pH and the intensity of astringency, with lower pH producing a greater astringency. The total polyphenol content of saliva from a single individual was highest soon after tea drinking and diminished over 2 h toward a plateau above zero. After overnight abstention, the polyphenol content of the subject's saliva was 8.1 mg/L. This confirms that saliva normally contains polyphenol and that the level is affected by dietary habits.PRACTICAL APPLICATIONS Assessing astringency is particularly difficult. Understanding the factors leading to differences in responses between individuals should lead to better controlled conditions and more reliable evaluations.