DIFFERENCE TASTE THRESHOLDS FOR SODIUM-CHLORIDE AMONG YOUNG ADULTS - INTERLABORATORY STUDY
DIFFERENCE TASTE THRESHOLDS FOR SODIUM-CHLORIDE AMONG YOUNG ADULTS - INTERLABORATORY STUDY
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DOI：
10.1111/j.1365-2621.1973.tb01472.x
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发表时间：
1973-01-01
影响因子：
3.9
通讯作者：
KOSTER, E
中科院分区：
文献类型：
--
作者：
JOHANSSON, B;DRAKE, B;KOSTER, E
OFTEN, a large variability in sensory re sponse to chemical stimuli is encountered among subjects within the same labora tory (Berg et al., 1955; Pangborn, 1959, 1970; Gregson and McCowen, 1963; Ekman and Akesson, 1964). This is true for simple chemical compounds as well as for complex food systems. For example, absolute detection thresholds for the taste of sodium chloride ranged from 0.0058-0.468% within the same labora tory (Knowles and Johnson, 1941). Such variability can be of critical importance if threshold data or similar responses from different laboratories are to be intercompared.The investigation reported herein was undertaken to determine the degree to which differential sensitivity to a simple taste sensation differed among groups of subjects and among laboratories in widely-separated locations. The idea of this study was conceived by the authors during an interdisciplinary symposium on principles and methods of sensory evalua tion of foods held in Sweden in 1968 (Drake, 1969; Pangborn, 1969). Initially, a laboratory in Japan also participated, but the investigator was not able to com plete the study due to unforeseen diffi culties. The present study is confined to simple model solutions. However, three of the present authors intend to continue by performing interlaboratory compari sons of responses to the taste properties of selected food systems.
