Temporal Sequence of Sweetness Perception in Fruit-Flavored Tea: A Descriptive Report on the Influence of Sucrose Concentrations on the Sensation

• 作者: Eri Sanada Honami Sakai Madoka Kasahara Nomo Hasebe Suzuka Akemura Yozo Miyaoka
• 来源期刊: 食品与营养科学(英文)
• 学科: 医学
• 关键词: TEA SWEETNESS Flavor Sucrose Concentration TEMPORAL DOMINANCE of SENSATIONS Sex Differences
• 年，卷（期）: 2019,（1）
• 页码范围: 110-117
• 页数: 8页
• 分类号: R73

摘要

The goals of this study were to examine, using the temporal dominance of sensations (TDS) method, the effects of 1) the sucrose concentration on the temporal sequence of sweetness perception in four fruit-flavored (lemon, peach, strawberry, and vanilla) teas with 0.05, 0.15, and 0.25 M sucrose;and 2) participants’ sex on this temporal sequence. Twenty-four healthy young adults were assigned to female (n = 12) and male (n = 12) groups. Both groups evaluated five sensory attributes in 12 samples (four fruit-flavored teas, each with three sucrose concentrations). As in our preceding study [1], two sensations, sweetness and fruitiness, were dominant after ingesting the 12 teas in both groups, but the temporal sequence of sweetness perception differed between the two groups. On average, the male group reported the first appearance of sweetness earlier in the samples with 0.05 M sucrose compared with the female group, with the samples containing 0.15 and 0.25 M sucrose. The average durations of the sweetness sensation were different between the male and female groups as well as among the sucrose concentrations and the four flavors tested.