Keast Russell S J, Canty Thomas M, Breslin Paul A S
Monell Chemical Senses Center, Philadelphia, PA 19104, USA.
Chem Senses. 2004 Jun;29(5):431-9. doi: 10.1093/chemse/bjh045.
In order to study potential mixture interactions among bitter compounds, selected sodium salts were added to five compounds presented either alone or as binary bitter-compound mixtures. Each compound was tested at a concentration that elicited 'weak' perceived bitterness. The bitter compounds were mixed at these concentrations to form a subset of possible binary mixtures. For comparison, the concentration of each solitary compound was doubled to measure bitterness inhibition at the higher intensity level elicited by the mixtures. The following sodium salts were tested for bitterness inhibition: 100 mM sodium chloride (salty), 100 mM sodium gluconate (salty), 100 and 20 mM monosodium glutamate (umami), and 50 mM adenosine monophosphate disodium salt (umami). Sucrose (sweet) was also employed as a bitterness suppressor. The sodium salts differentially suppressed the bitterness of compounds and their binary combinations. Although most bitter compounds were suppressed, the bitterness of tetralone was not suppressed, nor was the bitterness of the binary mixtures that contained it. In general, the percent suppression of binary mixtures of compounds was predicted by the average percent suppression of its two components. Within the constraints of the present study, the bitterness of mixtures was suppressed by sodium salts and sucrose independently, with few bitter interactions. This is consistent with observations that the bitter taste system integrates the bitterness of multi-compound solutions linearly.
为了研究苦味化合物之间潜在的混合相互作用，将选定的钠盐添加到单独呈现或作为二元苦味化合物混合物呈现的五种化合物中。每种化合物都在引发“微弱”可感知苦味的浓度下进行测试。这些化合物在这些浓度下混合形成可能的二元混合物的一个子集。为了进行比较，将每种单一化合物的浓度加倍，以测量混合物引发的较高强度水平下的苦味抑制情况。测试了以下钠盐的苦味抑制作用：100 mM氯化钠（咸味）、100 mM葡萄糖酸钠（咸味）、100 mM和20 mM味精（鲜味）以及50 mM腺苷一磷酸二钠盐（鲜味）。蔗糖（甜味）也用作苦味抑制剂。钠盐对化合物及其二元组合的苦味有不同程度的抑制作用。虽然大多数苦味化合物受到抑制，但四氢萘酮的苦味未受抑制，含有它的二元混合物的苦味也未受抑制。一般来说，化合物二元混合物的抑制百分比可通过其两种成分的平均抑制百分比来预测。在本研究的范围内，钠盐和蔗糖分别独立地抑制混合物的苦味，苦味相互作用很少。这与苦味系统将多化合物溶液的苦味线性整合的观察结果一致。
