Abstract
The method of constant stimuli was used to determine how crystalline celulose affects the taste intensity of NaCl, sucrose, MSG and 5'-IMP. The suspension, a mixture of water and crystalline cellulose (Avicel), was prepared at three levels of concentration.
The taste intensity of NaCl was reduced significantly at each level of concentration of crystalline cellulose suspension. Both the taste intensities of sucrose and of MSG were reduced significantly at only 4% crystalline cellulose suspension. The taste intensity of IMP was reduced significantly at each level of concentration of crystalline cellulose suspension and the extent was larger than other three compounds.
