Effects of adaptation and cross-adaptation to common ions on sourness intensity.
The effects of self and cross-adaptation of acetic acid and HCl solutions on the perception of sourness, were investigated using a filter paper method. In contrast to acetic acid and to pH-buffered acetic acid solutions, self-adaptation could not be obtained with HCl. In fact the sourness of the HCl test-stimulus after adaptation to HCl was increased compared to the sourness obtained with the unadapted tongue. Such a sourness potentiation was also observed with acetic acid and buffered acetic acid solutions after adaptation to distilled water. The results suggest that the reception process eliciting the sour taste of H+ ions and of undissociated acids are different and probably independent.
Ganzevles
P G
PG
University of Utrecht, Psychological Laboratory, The Netherlands.
Kroeze
J H
JH
D000085:Acetates; D019342:Acetic Acid; D000143:Acids; D000222:Adaptation, Physiological; D000328:Adult; D002021:Buffers; D002951:Citrates; D005260:Female; D006801:Humans; D006851:Hydrochloric Acid; D008297:Male; D012965:Sodium Chloride; D013649:Taste / Q000502:physiology*
D000085:Acetates; D000143:Acids; D002021:Buffers; D002951:Citrates; D012965:Sodium Chloride; D019342:Acetic Acid; D006851:Hydrochloric Acid