Canadian and Peruvian gustatory response to bitterness and salt in instant potato purée

Abstract

Canadian and Peruvian taste detection thresholds for quinine sulphate and sodium chloride were determined in an instant potato purée. These data were compared with thresholds in aqueous solution to determine the extent of threshold modification. Both Peruvians and Canadians had very low thresholds for quinine sulphate in the purée (5 to 9 ppm), but higher thresholds for sodium chloride in the potato mixture (217 to 223 ppm). With the purée, quinine sulphate thresholds were six to eleven times higher, and sodium chloride thresholds two to three times higher, for Peruvians and Canadians respectively, than with aqueous solutions. Women were more sensitive to saltiness than men, but bitterness thresholds did not differ significantly by sex. Hedonic scores were not correlated to panelists’ thresholds for either tastant. Factors affecting threshold determinations and implications for cross‐cultural research are discussed.