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Detection thresholds for sodium chloride were compared in aqueous solution, in mixture with a sucrose masker, inmixture with a citric acid masker, and in mixture with both of these maskers together. Separately the two maskersraised the threshold of sodium chloride by three to four times, and together by over nine times, a result consistentwith independence (additivity) of the two masking effects. To achieve comparable masking with either sucrose aloneor with citric acid alone would require increasing their masking concentrations by about ten times. Hence multiplemasking can be a far more efficient means of concealing a taste, whether an unpleasant one (e.g. the bitter taste ofmedicine) or a pleasant one (e.g. a salty or sweet condiment). Multiple masking has dietary and culinary significance,especially for middle aged and elderly persons concerned about salt intake, because their thresholds for NaCI,whether with or without maskers, are typically two or three times higher than those of youthful persons.

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Page 1: Effects of Linoleic Acid on Sweet, Sour, Salty, And Bitter Taste Thresholds and Intensity Ratings of Adults _ Gastrointestinal and Liver Physiology

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Page 2: Effects of Linoleic Acid on Sweet, Sour, Salty, And Bitter Taste Thresholds and Intensity Ratings of Adults _ Gastrointestinal and Liver Physiology
Page 3: Effects of Linoleic Acid on Sweet, Sour, Salty, And Bitter Taste Thresholds and Intensity Ratings of Adults _ Gastrointestinal and Liver Physiology
Page 4: Effects of Linoleic Acid on Sweet, Sour, Salty, And Bitter Taste Thresholds and Intensity Ratings of Adults _ Gastrointestinal and Liver Physiology
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