The influence of temperature on the threshold values of primary tastes
Abstract
The threshold values of taste substances are influenced by several factors. To learn about the effect of the temperature on stimulus, recognition and terminal thresholds, these threshold values were determined for sucrose, sodium chloride, caffeine, quinine hydrochloride, citric and tartaric acid at temperatures of 10, 20, 40 and 60°C in a panel of 19 tasters. The individual values were found to vary over a wide range, resulting in a relatively large standard deviation of the mean threshold values. A temperature-dependence was found for the stimulus and recognition thresholds which was different for the different taste substances. The stimulus and recognition thresholds are lowest in the temperature range of 20 to 40°C. The threshold values increase with increasing temperature, and except for citric acid, significant and highly significant differences existed particularly between 20 and 60°C, whereas statistically verifiable results could not be obtained between 10 and 20°C. There was no verifiable temperature dependence either for the terminal thresholds. The terminal thresholds were found to lie rather in a relatively narrow concentration range and to be largely independent of the temperature. The results suggest that in warm dishes and beverage more taste substances are required to produce the same taste intensity. A dependence of the individual thresholds upon age, sex and smoking habits could not be found.
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An important potential confounding factor in any analysis of the effect of brew temperature is that it complicates control of the serving temperature, which is well known to impact sensory perception.
“An important potential confounding factor in any analysis of the effect of brew temperature is that it complicates control of the serving temperature, which is well known to impact sensory perception28.”
From Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee (2020) · cites this paper as [28]
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BackgroundCerf-Ducastel, B. (2001) · Chemical Senses · doi:10.1093/chemse/26.4.371 · Cited by 207 · see citing works
“, 1968) or at the psychophysical level (Paulus and Reisch, 1980; Bartoshuk et al., 1982; Green and Frankman, 1988; Fontvieille et al., 1989).”
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“The average perception taste threshold for caffeine has been reported of 0.2 g/L (Paulus & Reisch, 1980) and Chakravorty et al. (2016) reported a caffeine content ranging above this value from 0.6 to 1 g/L in the course of black tea kombucha elaboration.”
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BackgroundSalt Reduction in Foods Using Naturally Brewed Soy Sauce
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- Authors
- Paulus, K., & Reisch, A. M.
- Venue
- Chemical Senses
- Publisher
- Oxford University Press (OUP)
- Published
- 1980
- Volume
- 5
- Issue
- 1
- Pages
- 11-21
- ISSN
- 0379-864X (ISSN-L)
- 1464-3553
- OpenAlex
- W2004534089
- Cited by
- 56
- References
- 0
- Citations by year
- 2026: 1 · 2025: 1 · 2024: 1 · 2023: 1 · 2021: 1 · 2020: 3 · 2019: 1 · 2018: 2 · 2017: 2 · 2016: 8 · 2015: 1 · 2013: 2 · 2012: 4
- FWCI
- 0.91
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Chemical Senses (publishedVersion)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Biochemical Analysis and Sensing Techniques
- Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
- Life Sciences › Neuroscience › Sensory Systems › Olfactory and Sensory Function Studies
- Keywords
- taste threshold, temperature dependence, stimulus threshold, recognition threshold, sucrose, sodium chloride, caffeine, quinine hydrochloride, citric acid, tartaric acid, taste intensity, interindividual variability
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