Abstract
SUMMARYData are presented to demonstrate the relationship between the subjective mouthfeel of selected gums, cornstarch, gum tragacanth, carboxymethyl cellulose and methyl cellulose, and their rheological properties as measured by a viscosimeter. The mouthfeel of the gum solutions was evaluated subjectively on a 7‐point intensity scale of degree of sliminess. The viscous solutions containing sucrose were ranked more sweet by most of the panel; however, rankings between pairs of viscous and non‐viscous solutions were not significantly different. Sucrose detection thresholds for the panel also changed as a function of viscosity. Sensitivity for sucrose was highest in water, lowest in the presence of carboxymethyl cellulose, and intermediate with cornstarch. The results of these tests and their application to foods is discussed.
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