EFFECTS OF SOLUTION TEMPERATURE ON TASTE INTENSITY IN HUMANS
EFFECTS OF SOLUTION TEMPERATURE ON TASTE INTENSITY IN HUMANS
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DOI：
10.1016/0031-9384(73)90312-0
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发表时间：
1973-01-01
影响因子：
2.9
通讯作者：
MOSKOWITZ, HR
中科院分区：
文献类型：
--
作者：
MOSKOWITZ, HR
The dependence of taste intensity upon both molar concentration and solution temperature was investigated by the method of magnitude estimation. For each of the four taste substances (glucose, NaCl, citric acid, quinine sulfate) 4–5 concentrations of solution were evaluated at each of six temperatures (25–50°C). Power functions of the form T = kCnrelated subjective intensity to molarity at a fixed solution temperature. The exponent n for all tastes but citric acid was unaffected by temperature, suggesting that the growth rate of intensity with concentrations is unaffected within a 25° change. The intercept k varied with temperature for glucose, and was linearly related to temperature for NaCl.
