Abstract
Abstract. This study determined the effects of low concentrations of five food hydrocolloids on the taste intensities of aqueous solutions of sucrose, citric acid, sodium chloride, saccharin, and caffeine. The effects of the taste compounds on both oral and Brookfield viscosities were also measured. In general, sourness of citric acid and bitterness of caffeine were suppressed, while sweetness of saccharin was enhanced. Among the basic tastes, sourness was affected the most and saltiness the least. Except for sucrose, modification of taste intensity was independent of viscosity, and appeared to be related to the physicochemical properties of the hydrocolloid and the taste compound. About 16 cps were needed to reduce significantly the sweetness of sucrose. The taste compounds altered oral and physical viscosities differentially depending on the specific gum/taste combination. Generally, viscosity was reduced by the addition of all taste compounds except sucrose which increased the physical viscosity.
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