The effects of viscosity upon perceived sweetness

U.S. Army Natick Laboratories, Natick, Massachusetts 01760 Six concentrations of sucrose and six concentrations of sodium saccharin were presented as stimuli to 30 Ss. The concentrations were equally spaced logarithmically, covering a 32: I range for each solute. The 12 aqueous solutions were presented at four levels of viscosity, ranging approximately from I to 10,000 centipoises, with sodium carboxymethylcellulose (cellulose gum) as the thickening agent. Magnitude estimates indicate that perceived sweetness decreases with viscosity. In log-log coordinates the Viscosity-sweetness relation is roughly linear with a negative slope, suggesting that sweetness of both sodium saccharin and sucrose varies as a power function of viscosity, with an exponent between ?.20 and ?.25.