Influenza di vari fattori sulla sensibilità al gusto salato da soluzioni o preparazioni semisolide addizionate di cloruro di sodio

Abstract Sensitivity threshold of salt taste values from aqueous solutions of sodium chloride or instant rice-cream preparations, together to the corresponding response to stimulus vs. NaCl concentration functions were evaluated by panel-test method (18 volunteers) were evaluated in different conditions, that is: two different (8-9°C) environment temperatures, addition of fixed amounts of sweeteners (sucrose or Aspartame) and in a 800 meters on s.l. place vs. 0 meters on s.l.. Baseline values agree with literature data. Sucrose or aspartame, at experimented concentrations caused slight but not negligible threshold values lowering with respect these values. Increase of 8-9 °C caused in every case a marked enhancement of the threshold values. The functions of response vs. concentration of NaCl gave non linearly increasing trends, but in agreement with the above data. Finally, minor sensitivity of salt taste was obtained in experiments carried out at 800 mt on s.l. with respect to those at 0 mt on s.l. Keywords: panel-test; salt taste threshold; sweeteners; sensorial analysis