Effect of viscosity on the perceived intensity of acid taste

A. Šedivá, Z. Panovská and J. Pokorný
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A. Šedivá: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic
Z. Panovská: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic
J. Pokorný: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2004, vol. 22, issue 4, 143-150

Abstract: The effect of methyl cellulose as a thickening agent for beverages on the rating of sensory viscosity was pronounced. Acidity ratings depended on the assessors as their sensitivities were different. Therefore, a larger number of assessors was necessary. The effect of the thickening agent on the sensory rating of acidity was only moderate, but still statistically significant. The correlation between sensory ratings of viscosity and acidity was not significant. In the significance of differences between individual samples, differences were observed depending on the concentrations of methyl cellulose and the acid used.

Keywords: acid taste; beverages; methyl cellulose; sensory analysis; sour taste; viscosity (search for similar items in EconPapers)
Date: 2004
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Citations: View citations in EconPapers (1)

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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:22:y:2004:i:4:id:3418-cjfs

DOI: 10.17221/3418-CJFS

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