Evaluation and salivary biochemistry associations of sour-salty taste interaction

IF 5.2 Q1 FOOD SCIENCE & TECHNOLOGY Journal of Future Foods Pub Date : 2023-12-14 DOI:10.1016/j.jfutfo.2023.11.010
Hongnan Jiang , Ye Chen , Jianshe Chen , Louise Dye , Xinmiao Wang
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Abstract

Taste interaction is a well-known phenomenon in sensory studies, but how to quantify the magnitude of the effect of one tastant on other taste attribute(s) is still largely unsolved, let alone further explorations from a salivary biochemistry perspective. Upon acquiring the individual taste threshold and evaluating the just noticeable difference (JND), this study firstly established a quantitative method to assess the magnitude of taste interaction in a binary taste mixture by evaluating the concentration difference upon psychologically-comparable stimulation. The change of salty taste intensity (CSI) was therefore defined as the subtraction of JND using sour-salty taste stimulant from JND using pure salty taste stimulant, with a dimension of concentration in mmol/L. CSI was then used to demonstrate how citric acid affected salty taste perception in a salty - sour binary taste mixture in 16 young and healthy participants. Concentrations of citric acid used in the binary taste mixture were 0.05, 0.09, 0.14, 0.24 and 0.40 mmol/L, respectively, and results showed that salty taste perception was enhanced (average CSI of 0.93 mmol/L) when the citric acid concentration was low (at 0.05 and 0.09 mmol/L), but with an increasing concentration of citric acid ranging from 0.14 to 0.40 mmol/L, this effect gradually turned from enhancement to suppression of salty taste perception (correspondingly a continuously decreasing CSI all the way down to an average of –2.94 mmol/L). It was also found that cystatin SN concentration in participants’ unstimulated saliva samples was significantly negatively correlated with salty taste threshold (with and without the presence of citric acid), and it was one of the most significant factors affecting CSI, as shown in multiple regression analysis. Carbonic anhydrase VI concentration in participants’ unstimulated saliva samples was also found to be significantly negatively correlated with salty taste recognition (with and without presence of citric acid), but it did not pose significant effect on CSI. From these results, this study had not only demonstrated a citric acid concentration-dependent salty taste perception phenomenon based on a proposed methodology to quantitively assess the taste interaction in binary taste mixtures, but also showed how salivary biochemical properties (cystatin SN and carbonic anhydrase VI) might have been associated with salty taste perception during food oral processing.

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酸咸味相互作用的评估与唾液生物化学关联
味觉交互作用是感官研究中一个众所周知的现象,但如何量化一种味觉物质对其他味觉属性的影响程度在很大程度上仍未得到解决,更不用说从唾液生物化学的角度进行进一步的探索了。本研究在获得个体味觉阈值和评估刚察觉到的差异(JND)之后,首先建立了一种定量方法,通过评估心理可比刺激下的浓度差异来评估二元味觉混合物中味觉相互作用的大小。因此,咸味强度变化(CSI)被定义为使用酸咸味刺激物时的咸味强度减去使用纯咸味刺激物时的咸味强度,浓度维度为 mmol/L。CSI 随后被用来证明柠檬酸如何影响 16 名年轻健康参与者对咸酸二元味觉混合物中咸味的感知。二元味觉混合物中使用的柠檬酸浓度分别为 0.05、0.09、0.14、0.24 和 0.40 毫摩尔/升,结果显示,当柠檬酸浓度较低时(0.05 和 0.09 毫摩尔/升),咸味感知增强(平均 CSI 为 0.93 毫摩尔/升),但当柠檬酸浓度较高时(0.05 和 0.09 毫摩尔/升),咸味感知降低(平均 CSI 为 0.93 毫摩尔/升)。09 mmol/L),但随着柠檬酸浓度从 0.14 mmol/L 到 0.40 mmol/L 的增加,咸味感知逐渐从增强转为抑制(相应地,CSI 不断下降,直至平均 -2.94 mmol/L)。研究还发现,参与者未刺激唾液样本中的胱抑素 SN 浓度与咸味阈值(有柠檬酸存在和无柠檬酸存在时)呈显著负相关,是影响 CSI 的最重要因素之一,这一点在多元回归分析中有所体现。研究还发现,参与者未刺激唾液样本中碳酸酐酶 VI 的浓度与咸味识别(有柠檬酸和无柠檬酸)呈显著负相关,但对 CSI 没有显著影响。从这些结果来看,本研究不仅根据所提出的量化评估二元味觉混合物中味觉相互作用的方法,证明了柠檬酸浓度依赖咸味感知现象,而且还说明了唾液生化特性(胱抑素 SN 和碳酸酐酶 VI)可能与食品口腔加工过程中的咸味感知有关。
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