Effect of Capsaicin on Salt Taste Sensitivity in Humans
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概要
- 論文の詳細を見る
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.
- 社団法人 日本食品科学工学会の論文
- 2011-03-01
著者
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Watanabe Tatsuo
School Of Food And Nutritional Sciences University Of Shizuoka
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Watanabe Tatsuo
School Of Food And Nutritional Sciences Univ. Of Shizuoka
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Sasaki Sho
School Of Food And Nutritional Sciences University Of Shizuoka
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Narukawa Masataka
Graduate School Of Nutritional And Environmental Sciences University Of Shizuoka
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Narukawa Masataka
School Of Food And Nutritional Sciences University Of Shizuoka
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Watanabe Tatsuo
Graduate School Of Nutritional And Environmental Sciences University Of Shizuoka
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Watanabe Tatsuo
School Of Food And Nutritional Sciences And Coe Program In The 21st Century University Of Shizuoka
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