Selective suppression of judged sweetness by ziziphins |
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Authors: | Vivian V. Smith Bruce P. Halpern |
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Affiliation: | Department of Psychology and Division of Biological Sciences Section of Neurobiology and Behavior, Cornell University, Ithaca, NY 14853, USA |
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Abstract: | The effects of ziziphins and of control treatments upon judgments by human adults of the sweetness, sourness, bitterness, and saltiness of American apple cider or apple juice were measured with a category estimation method during repeated trials before, during (90 sec treatment duration only), and after, treatment. Sweetness was reduced after either a 10 sec or a 90 sec whole mouth treatment with ziziphins, but not after quinine sulfate or apple juice control treatment. No differences in after-treatment sourness, bitterness, or saltiness occurred between treatments. The reduction in sweetness was weak with 10 sec 3.5% W/V ziziphins treatment, but strong after 90 sec 0.88% W/V ziziphins treatment; duration of suppression was ca. 70 sec. The mechanism was identified as taste modification since adaptation, cross-adaptation, and mixture suppression were eliminated by control treatments and by post-treatment rests and rinse. Comparisons with known gumnemic acids effects suggest that net dissociation of ziziphins from taste receptor membranes and/or inactivation in the membrane may be much faster than with gymnemic acids. |
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Keywords: | Taste modifiers Ziziphins Sweetness Apple cider Apple juice |
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