Differential changes in taste perception induced by benzoic acid prickling

Abstract

Benzoic acid (Bz) is a prickling compound used to preserve foods. However, its effects on taste are unknown. This work examines Bz–taste interaction using psychophysical methods [magnitude estimation (ME) and paired comparison (PC)] to measure taste intensity in aqueous solutions of pure tastants (T) and their respective mixtures with 10 mM Bz (Mix). Prototypical tastants induced basic taste qualities (mM): sucrose [90–1440, sweetness (Sw)], citric acid [1–64, sourness (So)], NaCl [15–960, saltiness (Sa)], quinine [0.01–0.64, bitterness (Bitt)], KCl (12.5–400, Sa and Bitt). MEs were analysed using Steven's and Beidler's equations. Bz increased Sw (all concentrations) and ionic tastes (low concentrations) and Bz effects were reduced by concentration increase according with quality and tastant Bz reduced Bitt Quinine (high concentrations). Bz reduced taste slopes (percentage decrease): Sw 45% ( P<.02), So 34% ( P<.01), Sa 35% or 41% (NaCl or KCl, P<.03), Bitt 33% or 60% (quinine P<.01 or KCl P<.04). Bz reduced K diss (affinity −1) (percentage reduction): Sw 79% ( P<.0002), So 40% ( P<.03), Sa NaCl 63% ( P<.005), Sa KCl 48% ( P<.04), Bitt KCl 64% ( P<.04). Bz reduced ME max (percentage reduction): Sw 31% ( P<.004), Bitt Quinine 29% ( P<.03). PCs confirmed taste increases by Bz (percentage of ‘Mix intensity>T intensity’ answers/total answers): Sw 79–69% (90–1440 mM sucrose), So 75% (1 mM citric acid) and 71% (2 mM citric acid), Sa 75–71% (15–120 mM NaCl). Negative concentration dependence of taste increases by Bz suggests different levels of interaction. Biophysical and neurophysiological changes are discussed in relation with Bz properties and mechanism of interaction with taste.