Astringent subqualities in acids.
Astringent subqualities in acids.
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酸中的涩味。
DOI：
10.1093/chemse/20.6.593
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发表时间：
1995
期刊：
影响因子：
3.5
通讯作者：
Lawless,HT
中科院分区：
文献类型：
--
作者：
Thomas,CJ;Lawless,HT
比较了六种酸：盐酸、乳酸、柠檬酸、醋酸、延胡索酸和苹果酸的收敛特性、收敛品质(干燥、粗糙和起皱)和酸味。有机酸的属性谱相似，但与唯一的无机酸盐酸不同，盐酸是最涩、最酸的。在第二个实验中，两种无机酸(盐酸和磷酸)和两种有机酸(柠檬酸和苹果酸)在三个浓度水平上进行了测试。在总体感官影响水平大致相同的情况下，无机酸在涩味和酸味方面相似，粗加工和干燥的评分较高，酸味的评分低于有机酸。在这两个实验中，除了粗化和干燥的收敛亚质的差异外，还注意到了干燥亚质量与浓度的相互作用(心理物理功能的差异)。无机酸的更高的收敛水平表明，目前单宁与唾液蛋白质结合的模型需要扩展到包括直接的pH依赖效应。化学。《感觉》20：593-600,1995
Astringency, astringent subqualities (drying, roughing and puckering) and sourness were compared among six acids: hydrochloric, lactic, citric, acetic, fumaric and malic acids. The attribute profiles of organic acids were similar to each other but different from hydrochloric acid, the only inorganic acid, which was the most astringent and the least sour. In a second experiment, two inorganic acids (hydrochloric and phosphoric) and two organic acids (citric and malic) were tested at three concentration levels. At approximately equal levels of overall sensory impact, the inorganic acids were alike in astringency and sourness, receiving higher ratings for roughing and drying, and lower ratings for sourness than the organic acids. Interactions with concentration (differences in psychophysical functions) for the subquality of drying were noted, in addition to the differences in the astringent subqualities of roughing and drying seen across acids in both experiments. The higher level of astringency for inorganic acids suggests that the current model for tannin binding to salivary proteins as an explanation of astringency needs to be extended to include a direct pH-dependent effect. Chem. Senses 20: 593–600, 1995