Institute of OISHISA Science, Takamatsu-shi, Kagawa, Japan.
Former Hiroshima Shudo University, Hiroshima, Japan.
J Texture Stud. 2023 Feb;54(1):85-91. doi: 10.1111/jtxs.12716. Epub 2022 Sep 22.
Generally, the foods we usually eat are not only aqueous solutions, but also viscous solutions and solids. Therefore, it is interesting for us to explore how taste components are perceived in a viscous polymer solution. The relationship between the sensory evaluation of saltiness intensity, amount of added oil, and apparent viscosity was clarified in low-viscosity and high-viscosity polymer solutions. The study was conducted using samples containing corn oil, sodium chloride, and [xanthan gum] or [xanthan gum + locust bean gum] as a thickener. Oil was added to the viscous polymer solutions regardless of whether they were low- or high-viscosity, and saltiness intensity was evaluated as compared with a reference solution. The low-viscous polymer solutions with [xanthan gum] were perceived to be saltier than the high-viscous polymer solutions with [xanthan gum + LBG] as the amount of oil increased. The shear stress value gradually increased as the amount of oil increased in both the low-viscosity and the high-viscosity polymer solutions, as derived from the fluid constitutive equation. There was a correlation between saltiness intensity and apparent viscosity in both high- and low-viscosity polymer solutions. A coefficient of determination (R ) of 0.918 was obtained between saltiness intensity and "apparent viscosity" for the samples using [xanthan gum] and that of 0.683 between saltiness intensity and "apparent viscosity" for the samples using [xanthan gum+LBG]. The low-viscosity polymer solutions showed a saltier intensity as the amount of oil increased and a greater correlation with apparent viscosity, as compared with the high-viscosity polymer solutions.
一般来说，我们通常吃的食物不仅是水溶液，还有粘性溶液和固体。因此，探索味觉成分在粘性聚合物溶液中是如何被感知的是很有趣的。在低粘度和高粘度聚合物溶液中，澄清了咸味强度的感官评价、添加油的量和表观粘度之间的关系。该研究使用含有玉米油、氯化钠和[黄原胶]或[黄原胶+刺槐豆胶]作为增稠剂的样品进行。无论聚合物溶液是低粘度还是高粘度，都会向粘性聚合物溶液中添加油，并与参考溶液进行比较来评价咸味强度。随着油的添加量增加，含[黄原胶]的低粘度聚合物溶液被感知为比含[黄原胶+LBG]的高粘度聚合物溶液更咸。从流体本构方程可知，随着油的添加量的增加，低粘度和高粘度聚合物溶液中的剪切应力值逐渐增加。在高粘度和低粘度聚合物溶液中，咸味强度与表观粘度之间存在相关性。对于使用[黄原胶]的样品，盐度强度和“表观粘度”之间的决定系数（R）为 0.918，对于使用[黄原胶+LBG]的样品，盐度强度和“表观粘度”之间的决定系数为 0.683。与高粘度聚合物溶液相比，低粘度聚合物溶液随着油的添加量的增加而表现出更强的咸味强度，并且与表观粘度的相关性更大。
