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KMID : 1007519970060020093
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Food Science and Biotechnology
1997 Volume.6 No. 2 p.93 ~ p.96
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Measurement of Surface Activity and Sensory Evaluation of Bitter Substances
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Kim Jeong-Mee
Konard Pfeilsticker
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Abstract
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The surface tension and JND (Just Noticeable Differences) taste curves were determined for bitter tasting, aqueous solutions. Decrease in surface tension for all bitter tasting solutions was found and substance specific constants of sensory and surface tension values were calculated. Molar adsorption energy of receptor membrane on taste buds basically agrees with surface tension and taste measurement. The correlation between the recognition threshold and the molar adsorption energy facilitates the estimation of bitter taste by surface tension measurements.
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