The effects of viscosity upon perceived sweetness |
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Authors: | Phipps Arabie Howard R. Moskowitz |
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Affiliation: | 1. Harvard University, 02138, Cambridge, Massachusetts 3. PRL Division, U.S. Army Natick Laboratories, 01760, Natick, Massachusetts
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Abstract: | 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. |
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