PERCEPTION OF TASTE AND VISCOSITY OF OIL-IN-WATER AND WATER-IN-OIL EMULSIONS

A trained panel performed sensory assessments of intensity of taste an d viscosity of 50% oil-in-water and water-in-oil emulsions prepared wi th varied concentrations of sucrose, NaCl, or citric acid. No main eff ects of emulsion type occurred for taste intensity or slope of the tas tant concentration - intensity relationships. NaCl and citric acid inc reased perceived viscosity of both emulsion types, and these effects w ere most pronounced in oil-in-water emulsions. The results are hypothe sized as related to functions of saliva and breakdown of emulsion stru cture in the mouth.