The effect of sample exposure time on the time intensity response to NaCl solutions

• Published in: Food quality and preference Vol. 6; no. 1; pp. 43 - 48
• Main Authors: Matuszewska, Irena, Baryłko-Pikielna, Nina
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 1995
• Subjects: duration; principal component analysis; salt preference; saltiness; sample exposure time; sensory evaluation; sodium chloride; taste sensitivity; Time-intensity; sample exposure time; saltiness; Time-intensity; principal component analysis
• ISSN: 0950-3293; 1873-6343
• DOI: 10.1016/0950-3293(94)P4211-N

Three sample exposure times (SET)(I—‘sip-and-spit’, II—hold in mouth for 5 s and III—hold in mouth for 10 s) were compared for their influence on individual and time-averaged time-intensity ( T-I) ratings of saltiness. Four 5-ml samples, containing 0.4–1.2% NaCl in water were evaluated by five judges in two sessions. The exposure time significantly affected all T-I parameters analysed, mainly total area under the curve, area under the curve before reaching maximum intensity and area under the curve after reaching maximum intensity, and to a lesser extent maximum intensity and time to reach maximum intensity and total duration. Principal Component Analysis applied to each SET showed strongest discrimination of saltiness intensity when the exposure time was 10 s and weakest when it was 5 s. Principal Component 1 (explaining variability in saltiness intensity) was heavily loaded with three highly correlated parameters (total area, and areas before and after maximum intensity) in each SET. The results suggest that exposure time in fluid samples is an important potential source of variability and should be standardized to obtain reproducible results.