[Factors of quantitative variation in taste sensitivity].
Under well controlled experimental conditions, it is possible to accurately and reproducibly measure taste thresholds as well as supraliminal intensity matches in individual subjects. It is therefore possible to evaluate interindividual differences. Some factors influencing sweetening potencies remain obscure unless individual data are processed. Sweetening potency depends on the taster, the stimulus concentration, pH and temperature, but also on all the components of the mixture into which the sweetener is incorporated.
Laboratoire de Neurobiologie sensorielle de l'EPHE, Massy.
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Faurion
D006801:Humans; D006863:Hydrogen-Ion Concentration; D013549:Sweetening Agents; D013649:Taste / Q000502:physiology*; D013652:Taste Threshold / Q000502:physiology*; D013696:Temperature
D013549:Sweetening Agents
Les facteurs de la variation quantitative de la sensibilité gustative.