抄録
The taste intensity (taste efficacy) of either gel samples alone or sol samples alone has been examined in previous studies. In the present study, by contrast, the concentration of potato starch in solutions of taste compounds was varied from 0.16 to 20.00%, thereby making it possible to examine the intensity of sweetness and saltiness in both gel and sol samples under identical conditions. On the transition of sweet and salty sol samples to gel samples, decreases in taste intensity were found in this study. In addition, significant differences were found in taste intensity on comparison of a large number of pairs of gel and sol samples. Therefore, we may conclude that there are significant differences in taste intensity between gel and sol samples. The results of the rupture stress measurements of the starch-added sucrose samples showed that rupture stress rose markedly on the transition from sol to gel. Taking the results of this study together, we conclude that when a taste sample shifts from a sol to a gel and the viscosity and hardness of the sample increases, then the human taste sensation is weakened concomitantly.
