Taste response to saltiness of experimentally prepared tomato juice samples
Little, Angela C. | Brinner, Lisa
Extract: The feasibility of reducing salt content in a familiar food was investigated in such a manner that neither saltiness intensity nor palatability would be affected. Salt-free tomato juice was used as the carrier, with salt and acid content varied syntematically. Taste responses in young and aging adults were measured. Both salt and acid affected saltiness, allowing a trade-off between higher salt, lower acid content and lower salt, higher acid content while maintaining palatability. The effects of age on taste discrimination were unremarkable in subjects less than 70 years old. (Author)
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