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Chemical Senses 21: 211-221,
© 1996

research-article

Detection of Tastes in Mixture with Other Tastes: Issues of Masking and Aging

Joseph C. Stevens

John B.Pierce Laboratory and Yale University New Haven, Connecticut 06519, USA

Correspondence to be sent to: J.C. Stevens, John B. Pierce Laboratory, New Haven, CT 06519, USA

When one taste (masker) is strong enough, it can completely mask another taste (target) of different quality. How strong the masker must be to do this depends on how strong the target is. As the target concentration is increased, the masking concentration must be increased, too, but in ever-increasing proportion. To quantify the conditions for such complete masking, the target's detection threshold was measured as a function of the masker's concentration, from zero to strong. This was done for 12 binary combinations of sucrose, sodium chloride, citric acid and quinine hydrochloride. The 12 functions generated show that some tastants mask each other much more efficiently than others. Masking gives new insight into the role of aging in taste: older (66–90 years) subjects' thresholds, regardless of masking concentration, always measured a constant factor higher than younger (18–29 years) subjects' thresholds (about two to seven times higher, depending on target tastant). Thus, with increasing level of the masker, the thresholds of young and elderly go up in parallel. Thresholds of tastants in water alone are false predictors of elderly persons' ability to perceive ingredients like salt and sugar condiments in foods, where, because of masking, their thresholds can be several times higher than in water. Age manifested itself relatively mildly in sucrose and citric acid, moderately in sodium chloride, and strongly in quinine hydrochloride. Chem. Senses 21: 211–221, 1996.


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