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Effects of Three Emulsion Compositions on Taste Thresholds and Intensity Ratings of Five Taste Compounds
Journal of Sensory Studies
  • J. E. Thurgood
  • Silvana Martini, Utah State University
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This study assessed the effects of three emulsified systems on taste thresholds and the near-threshold taste intensities of the five tastes (sweet, sour, salty, bitter and umami). Emulsions were formulated with different lipid chemical compositions. Lipid addition in an emulsified form significantly increased thresholds for sour and bitter tastes produced by citric acid and quinine hydrochloride, respectively. No significant differences were found in the threshold levels in emulsions formulated with different lipids for the five tastes evaluated. In general, for the same tastant concentration, taste intensities for sour and bitter tastes were lower in emulsions compared with the aqueous solutions, which is related to the higher threshold observed in the emulsions. On the other hand, the presence of a lipid phase increased the perception of umami and saltiness, with higher intensity values observed in the emulsions. Finally, lipid addition did not affect sweet intensities. These results suggest that, depending on the type of tastant used, the presence of a lipid phase in an emulsified form may alter the sensory perception of foods. Further research needs to be made for specific products to evaluate the effects of specific ingredients on the sensory properties of foods.
* indicates graduate students; # indicates undergraduate students mentored
Citation Information
Thurgood*, J.E. and Martini, S. 2010. Effect of Three Emulsion Compositions on Taste Thresholds and Intensity Ratings of Five Taste Compounds. Journal of Sensory Studies 25:861-875 – doi:10.1111/j.1745-459X.2010.00311.x (Impact Factor: 1.059)