Measuring sensation

Texture crisp higher pitched sound first bite crunchy

Info iconThis preview shows page 1. Sign up to view the full content.

View Full Document Right Arrow Icon
This is the end of the preview. Sign up to access the rest of the document.

Unformatted text preview: • enhancement – synergy, hyperadditivity Taste Inhibition • physiologically – at taste receptors in mouth o ex: bitter and salt together inhibits bitterness at the receptor site • cognitive – in brain o ex: bitter and sweet together cause them both to be perceived as less intense Mixture Enhancement or Synergy • MSG + ribosides – enhancement of umami flavour o physiological enhancement at taste receptors • sweeteners o artificial sweeteners – want proper blend – get synergy and masking because the sweetness changes over time • addition of salt to sugar/sweet products o at very low concentrations, NaCl is not just salty, but sweet Texture • all the rheological and structural (geometric and surface) attributes of the product perceptible by means of mechanical, tactile, and, where appropriate, visual and auditory receptors...
View Full Document

This document was uploaded on 03/09/2014.

Ask a homework question - tutors are online