COMPARISON OF 2 SIMPLE METHODS FOR THE MEASUREMENT OF DETECTION THRESHOLDS FOR BASIC, UMAMI AND METALLIC TASTES

Two simple methods were followed to determine detection thresholds for the taste of substances in aqueous solution. The methods applied were : a modification of the ascending method of limits and a method based on the use of scales. Detection thresholds were calculated for the fou r basic tastes (sweet, salty, acid, and bitterness), umami and metalli c. Reference substances for each taste were sucrose, sodium chloride, citric acid, caffeine monosodium glutamate and iron (II) sulfate hepta hydrate and the results of the two methods were compared. We found tha t the threshold values calculated by method ASTM-679 was within the ra nge of concentrations identified with the scales method.