Little A C, Brinner L
J Am Diet Assoc. 1984 Sep;84(9):1022-7.
Responses to changes in salt and acid concentration in experimentally prepared tomato juice samples were examined in young and aging adults. Results indicated that perceived saltiness intensity and taste preference ratings were strongly affected by both salt and acid concentration. Addition of acid increased the salt intensity ratings at all salt levels, including the unsalted samples, indicating that the apparent saltiness of the tomato juice was increased by the addition of acid alone. The highest taste preference rating occurred near the 0.6% salt level, with no added acid (equivalent to commercial tomato juice); however, the taste preference rating for the 0.3% salt, 0.3% citric acid sample was not significantly different from that of the higher salt, no added acid sample. Saltiness intensity was similar for the two samples. This offers compelling evidence that a trade-off can be accomplished by substituting acid for some of the salt in tomato juice without affecting its palatability or apparent saltiness, thus providing an acceptable solution for those desiring to limit salt intake. While marked lessening of ability to make discriminations occurred only in the oldest subjects, they showed no evidence of distortion in preference but tended to accept those samples most preferred by the younger subjects.
研究了年轻人和老年人对实验制备的番茄汁样品中盐和酸浓度变化的反应。结果表明，感知到的咸味强度和口味偏好评分都受到盐和酸浓度的强烈影响。添加酸会增加所有盐浓度水平下的盐强度评分，包括无盐样品，这表明仅添加酸就会增加番茄汁的表观咸味。最高的口味偏好评分出现在盐浓度为0.6%且未添加酸的情况下（相当于市售番茄汁）；然而，盐浓度为0.3%、柠檬酸浓度为0.3%的样品的口味偏好评分与盐浓度较高且未添加酸的样品没有显著差异。这两个样品的咸味强度相似。这提供了令人信服的证据，即通过用酸替代番茄汁中的一些盐，可以在不影响其适口性或表观咸味的情况下实现权衡，从而为那些希望限制盐摄入量的人提供了一个可接受的解决方案。虽然只有最年长的受试者出现了明显的辨别能力下降，但他们没有表现出偏好扭曲的迹象，而是倾向于接受年轻受试者最喜欢的那些样品。
