著者

Masataka NARUKAWA Sho SASAKI Tatsuo WATANABE

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

vol.17, no.2, pp.167-170, 2011 (Released:2011-07-14)

参考文献数

16

被引用文献数

9 33

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In order to investigate the effect of pungent components on salt taste sensitivity in humans, sensory evaluation of taste intensity and palatability was performed by adding 0.5 or 1 μM capsaicin (CAP) to a 75 mM NaCl solution. The assessment results suggested that a significant number of subjects experienced stronger salt taste intensity with the CAP-added NaCl solution than that for the NaCl solution alone. A quantitative analysis performed by adding CAP to the NaCl solution revealed an increase in the salt taste intensity. At the same time, the palatability decreased with increasing concentration of CAP. The increase in salt taste intensity after the addition of CAP suggests that addition of pungent components might influence salt sensitivity in humans.