Development of Standard Testing Method for Water Taste Effects.
Abstract
Exposure (i.e., adaptation) of the tongue to constituents of globe artichoke makes water taste sweet to many subjects. One of these constituents, potassium chlorogenate, as well as another chemical, potassium chlorate, were tested on thirty eight subjects. In about one third of the subjects, increasing the concentration of the potassium chlorogenate used as the adapting solution resulted in sweet water tastes of increasing intensity. Some subjects perceived water after potassium chlorogenate as sweet but the sweetness did not increase substantially as the concentration of potassium chlorogenate was increased. The authors conclude that threshold testing is of limited value in testing for sensitivity to suprathreshold water tastes. The present results suggest that water tastes might provide a useful nonnutritive source of sweetness for some but not all subjects, and that there are at least two different receptor mechanisms for sweetness.
Document Details
- Document Type
- Technical Report
- Publication Date
- Jul 22, 1975
- Accession Number
- ADA015586
Entities
People
- Linda M. Bartoshuk