Suppression of bitterness by sodium: Variation among bitter taste stimuli
Suppression of bitterness by sodium: Variation among bitter taste stimuli
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DOI：
10.1093/chemse/20.6.609
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发表时间：
1995-12-01
期刊：
影响因子：
3.5
通讯作者：
Beauchamp, GK
中科院分区：
文献类型：
--
作者：
Breslin, PAS;Beauchamp, GK
研究了盐（NaCl、LiCl、KCl、L-精氨酸：L-天冬氨酸、乙酸钠和葡萄糖酸钠）与苦味化合物（尿素、盐酸奎宁、硫酸镁、KCl、盐酸阿米洛利和咖啡因）之间的味觉相互作用。在每项研究中，使用幅度估计方法对三种或四种浓度的一种苦味化合物与四种浓度（0、0.1、0.3和0.5 M）的一种盐的二元组合的苦味和咸味进行评级。在大多数情况下，感知到的苦味被盐抑制，尽管抑制的程度不同。一般来说，苦味抑制并不伴随着相应的咸味抑制。在中等浓度下，只有硫酸镁和阿米洛利对NaCl的咸度有抑制作用，在高浓度下，苦味化合物对盐的咸度没有影响。由于食盐能有效地抑制尿素的苦味，因此对不同食盐抑制尿素苦味的效果进行了详细的分析。这些研究表明，这种效果的关键成分是钠或锂离子，原因有二：第一，所有三种钠盐和锂盐对苦味都有抑制作用，而KCl没有;第二，盐对抑制尿素苦味的作用与其感知的咸味无关;也就是说，NaCl、乙酸钠（其被认为比NaCl更不咸）和葡萄糖酸钠（其被认为比乙酸钠更不咸）降低了苦味。这些结果表明，钠对尿素苦味以及其他苦味化合物的苦味的抑制有一个主要的外围成分。
Taste interactions between salts (NaCl, LiCl, KCI, L-arginine:L-aspartic acid, Na-acetate and Na-gluconate) and bitter-tasting compounds (urea, quinine HCl, magnesium sulphate, KCI, amiloride HCl and caffeine) were investigated. In each study binary combinations of three or four concentrations of one bitter compound with four concentrations (0, 0.1, 0.3 and 0.5 M) of one salt were rated for bitterness and saltiness using the method of magnitude estimation. In most cases, perceived bitterness was suppressed by salts, although the degree of suppression varied. In general, bitterness suppression was not accompanied by an equivalent reciprocal suppression of saltiness. Only MgSO4 and amiloride had suppressing effects on the saltiness of NaCl at the intermediate concentrations and no bitter compound affected the saltiness at the high concentrations of NaCl. Since salt suppressed the bitterness of urea effectively, a detailed analysis of suppression of the bitterness of urea by different salts was conducted. Those studies indicated that the key component in this effect was the sodium or lithium ion for two reasons: first, all three sodium salts and the lithium salt had a suppressive effect on bitterness, whereas KCI did not; secondly, the effect of a salt on suppression of the bitterness of urea was independent of its perceived saltiness; that is, NaCl, Na-acetate (which is perceived as less salty than NaCl), and Na-gluconate (which is perceived as less salty than Na-acetate) reduced bitterness comparably. These results suggest that there is a major peripheral component to the suppression of the bitterness of urea, and perhaps other bitter tasting compounds, by sodium.