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Full-Text Articles in Social and Behavioral Sciences
Dose–Response Functions And Methodological Insights For Sensory Tests With Astringent Stimuli, Jonathan Kershaw, Cordelia Running
Dose–Response Functions And Methodological Insights For Sensory Tests With Astringent Stimuli, Jonathan Kershaw, Cordelia Running
Public and Allied Health Faculty Publications
Sensations such as bitterness and astringency can limit the acceptance of many purportedly healthy foods. The purpose of this study was to investigate dose–response relationships of various astringent and bitter stimuli in a beverage, and to simultaneously gain additional methodological insight for the effects of wording, repeated tasting, and beverage matrix on these sensations. Untrained participants were presented with samples of a “flavored beverage” or water containing various concentrations of four stimuli (alum, malic acid, tannic acid, and quinine) and were asked to rate intensities of tastes (bitterness, sourness, and sweetness) and astringency subqualities (roughing, drying, and constricting or puckering) …