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Effect of viscosity on the perceived intensity of acid taste

Author

Listed:
  • A. Šedivá

    (Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic)

  • Z. Panovská

    (Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic)

  • J. Pokorný

    (Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic)

Abstract

The effect of methyl cellulose as a thickening agent for beverages on the rating of sensory viscosity was pronounced. Acidity ratings depended on the assessors as their sensitivities were different. Therefore, a larger number of assessors was necessary. The effect of the thickening agent on the sensory rating of acidity was only moderate, but still statistically significant. The correlation between sensory ratings of viscosity and acidity was not significant. In the significance of differences between individual samples, differences were observed depending on the concentrations of methyl cellulose and the acid used.

Suggested Citation

  • A. Šedivá & Z. Panovská & J. Pokorný, 2004. "Effect of viscosity on the perceived intensity of acid taste," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 22(4), pages 143-150.
    • Handle: RePEc:caa:jnlcjf:v:22:y:2004:i:4:id:3418-cjfs
    DOI: 10.17221/3418-CJFS
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    Cited by:

    1. Zdenka PANOVSKÁ & Alena VÁCHOVÁ & Jan POKORNÝ, 2012. "Effect of thickening agents on perceived viscosity and acidity of model beverages," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 30(5), pages 442-445.

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