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←Created page with 'A '''taste detection threshold''' is the minimum concentration of a flavoured substance detectable by the sense of taste. Sweetness detection thresholds are usually measured relative to that of sucrose, sourness relative to dilute hydrochloric acid, saltiness relative to table salt (NaCl) and bitterness to quinine.<ref name="McLaughlin&Margolskee">{{cite journal |date=November–December 1994 |author1= McLaughlin, Sus...' Tag: Disambiguation links added |
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A '''taste detection threshold''' is the minimum concentration of a [[flavour]]ed substance detectable by the [[sense of taste]]. [[Sweetness]] detection thresholds are usually measured relative to that of [[sucrose]], [[sourness]] relative to dilute [[hydrochloric acid]], [[saltiness]] relative to table salt ([[NaCl]]) and [[Bitter (taste)|bitterness]] to [[quinine]].<ref name="McLaughlin&Margolskee">{{cite journal |date=November–December 1994 |author1= McLaughlin, Susan |author2= Margolskee, Rorbert F. |title= The Sense of Taste |journal= [[American Scientist]] |volume= 82 |issue= 6 |pages= 538–545}}</ref> These substances have a reference index of 1. Thresholds for bitter substances can be considerable lower than those for other flavoured substances, this may be due to the importance of ingesting large amounts of energy-rich or salty food while avoiding even small quantities of [[poisonous]] substances, which are often bitter.<ref>https://www.ncbi.nlm.nih.gov/books/NBK10833/</ref>
Variation in sensitivity among individuals plays a role in dietary selection and there is evidence that diet reciprocally affects taste sensitivity. One study found that non-vegetarians had less sensitivity to sweetness while vegetarians had higher sensitivity to [[caffeine]], a bitter substance.<ref>https://pubmed.ncbi.nlm.nih.gov/34828985/</ref>
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