PERCEPTUAL PROPERTIES OF BENZOIC-ACID DERIVATIVES

Sensory properties of equimolar concentrations of benzoic acid derivat ives were examined using time-intensity procedures. Significant differ ences in maximum intensities (P < 0.005) were found for astringency, b itterness, prickling, sourness and sweetness. Although these compounds differed only in the number and position of the hydroxy groups, they exhibited quite different profiles. Gentisic acid had the highest sour ness and bitterness maximum intensity, salicylic and gentisic acids we re highest in astringency, and m-hydroxybenzoic acid was the sweetest sample. Benzoic acid had the highest intensity of prickling feeling wh ich lasted 20 s longer than salicylic acid and 40 s longer than the ot her samples which elicited lowest intensity of prickling sensation.