Effects of adaptation and cross-adaptation to common ions on sourness intensity.

Abstract:

: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.

journal_name

Physiol Behav

journal_title

Physiology & behavior

authors

Ganzevles PG,Kroeze JH

doi

10.1016/0031-9384(87)90111-9

subject

Has Abstract

pub_date

1987-01-01 00:00:00

pages

641-6

issue

5

eissn

0031-9384

issn

1873-507X

pii

0031-9384(87)90111-9

journal_volume

40

pub_type

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