BITTERNESS AND ASTRINGENCY OF SINAPINE AND ITS COMPONENTS
BITTERNESS AND ASTRINGENCY OF SINAPINE AND ITS COMPONENTS
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DOI：
10.1111/j.1365-2621.1981.tb03031.x
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发表时间：
1981-01-01
影响因子：
3.9
通讯作者：
FYFE, B
中科院分区：
文献类型：
--
作者：
ISMAIL, F;VAISEYGENSER, M;FYFE, B
芥子油苷，氯化胆碱，芥子酸的苦味和涩味进行了评价，在阈上浓度的水，由一个训练有素的感官小组使用幅度估计。建立了三种化学物质和参考咖啡因的苦味的幂函数（S = kCn）;苦味的指数均与咖啡因（n = 0.98）无显著差异，这表明，对于这些味道前体中的任何一种，浓度加倍会使感知到的苦味加倍。咖啡因和芥子酸的等摩尔溶液被认为在强度上相似，并且比氯化胆碱更苦;芥子酸在苦味上居中。从氯化胆碱和芥子酸的幂函数计算的苦味值的总和占约80%的苦味的芥子，在等摩尔浓度。从品尝菜籽粉和蛋白质浓缩物的水浆中感知到的50%至94%的苦味可以通过从它们的芥子气和游离胆碱含量中预期的苦味来解释。可靠的功率函数不能建立在使用的浓度的芥子，氯化胆碱，芥子酸的收敛性。然而，一个明确的心理物理功能建立了收敛性的参考明矾。
Sinapine, choline chloride, and sinapic acid were evaluated for bitterness and astringency, at suprathreshold concentrations in water, by a trained sensory panel using magnitude estimation. Power functions (S = kCn) were established for the bitterness of each of the three chemicals and the reference caffeine; none of the exponents for bitterness was significantly different from caffeine (n = 0.98) suggesting that, for any of these taste precursors, a doubling of concentration would double the bitterness perceived. Equimolar solutions of caffeine and sinapine were considered similar in intensity and significantly more bitter than choline chloride; sinapic acid was intermediate in bitterness. The sum of the bitterness values calculated from the power functions for choline chloride and sinapic acid accounted for approximately 80% of the bitterness of sinapine, at equimolar concentrations. Fifty to 94% of the bitterness perceived from tasting water slurries of rapeseed flour and protein concentrate was explained by the bitterness expected from their content of sinapine and free choline. Reliable power functions could not be established for the astringency of sinapine, choline chloride, and sinapic acid at the concentrations used. However, a clear psychophysical function was established for the astringency of the reference alum.