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Sensory Perception Of Saltiness And Bitterness In Oil-In-Water Emulsions, Damir Dennis Torrico

LSU Doctoral Dissertations

The objective of this research was to evaluate saltiness and bitterness perception in oil-in-water emulsion systems. For that purpose, three experiments were performed: A sensory threshold study, a descriptive sensory and physical property evaluation, and a psychophysical assessment of taste perception in emulsion systems. Experiment-I: Sensory detection and recognition thresholds of NaCl, caffeine, and KCl in aqueous-solutions vs. oil-in-water emulsions were evaluated. For saltiness recognition thresholds, KCl thresholds were higher compared to those of NaCl. For NaCl and KCl, emulsions did not significantly affect the saltiness recognition threshold compared to that of solutions. The bitterness recognition thresholds of caffeine and …