Sweetness Perception of Solid Food
1990 Volume 41 Issue 2 Pages 137-142
Details
1990 Volume 41 Issue 2 Pages 137-142
This study was designed to determine the general aspects of the sweetness perception of solid food, and then to specify the factors affecting taste perception.
Candies, meringue, “youkan”, chocolate and cookies were selected as samples with consideration of their texture, composition, etc. The ranges of perceived sweetness (6.7-25.7%) of solid food in terms of the concentration of a sucrose solution with the same level of sweetness were smaller in comparison with the sucrose contents (7.8-80%), i.e., the sweetness of solid food was perceived to be much lower than that of the sucrose solution. The sweetness of samples taken without chewing action was greatly affected by the sucrose content, while that of other samples was affected not only by hardness but also by other factors estimated to be the increasing rate of surface area, amount of saliva, water absorption rate, etc.
