Skip to main content

Advertisement

SpringerLink
Log in

Efficacy of Various Palate Cleansers with Representative Foods

  • Published:
Chemosensory Perception

Abstract

Palate cleansers are used to remove residuals and prevent adaptation that may otherwise alter intensity ratings. Foods were categorized into seven types (sweet, bitter, fatty, astringent, hot/spicy, cooling, and non-lingering) and a representative food was selected from each (jelly beans, coffee, smoked sausage, tea, spicy tortilla chip, mint, and applesauce, for each food type, respectively). A variety of documented palate cleansers typically used with each food type were identified (i.e., table water crackers, spring water, pectin solution, whole milk, chocolate, and warm water). Subsequently, all representative foods were assessed with all palate cleansers by 24 panelists. Only table water crackers were effective at preventing significant differences across replicates for all tested foods.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  • Adhikari K, Heymann H, Huff HE (2003) Textural characteristics of low fat, full fat and smoked cheeses: sensory and instrumental approaches. Food Qual Prefer 14(3):211–218

    Article  Google Scholar 

  • Allison A-M, Work T (2004) Fiery and frosty foods pose challenges in sensory evaluation. Food Technology 58:32–37, May

    Google Scholar 

  • Allison A-M, Chambers E, Milliken GA, Chambers DH (1999) Effects of interstimulus rinsing and time on measurements of capsaicin heat in tomato salsa. J Sens Stud 14:401–414

    Article  Google Scholar 

  • Azanza MPV, Basman ICV, Magsuci CD, Mauricio RA (2004) Development of quick-cooking meat congees using multi-level sensory evaluation. Food Qual Prefer 15(4):331–340

    Article  Google Scholar 

  • Ball RD, Murray SH, Young H, Gilbert JM (1998) Statistical analysis relating analytical and consumer panel assessments of kiwifruit flavour compounds in a model juice base. Food Qual Prefer 9(4):255–266

    Article  Google Scholar 

  • Brannan GD, Setser CS, Kemp KE (2001) Effectiveness of rinses in alleviating bitterness and astringency residuals in model solutions. J Sens Stud 16(3):261–275

    Article  Google Scholar 

  • Butler G, Poste LM, Mackie DA, Jones A (1996) Time-intensity as a tool for the measurement of meat tenderness. Food Qual Prefer 7(3–4):193–204

    Article  Google Scholar 

  • Carbonell L, Izquierdo L, Carbonell I (2007) Sensory analysis of Spanish mandarin juices. Selection of attributes and panel performance. Food Qual Prefer 18(2):329–341

    Article  Google Scholar 

  • Colonna AE, Adams DO, Noble A (2004) Comparison of procedures for reducing astringency carry-over effects in evaluation of red wines. Aust J Grape Wine Res 10:26–31

    Google Scholar 

  • Daillant-Spinnler B, MacFie HJH, Beyts PK, Hedderley D (1996) Relationships between perceived sensory properties and major preference directions of 12 varieties of apples from the Southern Hemisphere. Food Qual Prefer 7(2):113–126

    Article  Google Scholar 

  • Delwiche J, O’Mahony M (1996) Changes in secreted salivary sodium are sufficient to alter salt taste sensitivity: use of signal detection measures with continuous monitoring of the oral environment. Physiol Behav 59(4–5):605–611

    Article  CAS  Google Scholar 

  • Dowell KJ, Chambers E, Milliken GA, Chambers DH (2005) Predicting interstimulus intervals between samples for capsaicin-containing salsa with a range of heat levels. J Sens Stud 20(3):187–199

    Article  Google Scholar 

  • Duizer LM, Bloom K, Findlay CJ (1995) The effect of line orientation on the recording of time-intensity perception of sweetener solutions. Food Qual Prefer 6(2):121–126

    Article  Google Scholar 

  • Esaiassen M, Østli J, Elvevoll EO, Joensen S, Prytz K, Richardsen R (2004) Brining of cod fillets: influence on sensory properties and consumers liking. Food Qual Prefer 15(5):421–428

    Article  Google Scholar 

  • Findlay CJ, Castura JS, Lesschaeve I (2007) Feedback calibration: a training method for descriptive panels. Food Qual Prefer 18(2):321–328

    Article  Google Scholar 

  • Forde CG, Delahunty CM (2004) Understanding the role cross-modal sensory interactions play in food acceptability in younger and older consumers. Food Qual Prefer 15(7–8):715–727

    Article  Google Scholar 

  • Graebe K (2001) Mint toothpaste. http://tech.groups.yahoo.com/group/sensory/message/1529. Accessed 10 January 2007

  • Green C (2002) Mint mouthwash. http://tech.groups.yahoo.com/group/sensory/message/3323. Accessed 10 January 2007

  • Gwartney E, Heymann H (1995) The temporal perception of menthol. J Sens Stud 10:393–400

    Article  Google Scholar 

  • Hutchinson SE, Trontow LA, Vickers ZM (1990) The effectiveness of common foods for reduction of capsaicin burn. J Sens Stud 4(3):157–164

    Article  Google Scholar 

  • Ishii R, Chang H-K, O’Mahony M (2007a) A comparison of serial monadic and attribute-by-attribute protocols for simple descriptive analysis with untrained judges. Food Qual Prefer 18(2):440–449

    Article  Google Scholar 

  • Ishii R, Kawaguchi H, O’Mahony M, Rousseau B (2007b) Relating consumer and trained panels’ discriminative sensitivities using vanilla flavored ice cream as a medium. Food Qual Prefer 18(1):89–96

    Article  Google Scholar 

  • Jacobsson A, Nielsen T, Sjöholm I, Wendin K (2004) Influence of packaging material and storage condition on the sensory quality of broccoli. Food Qual Prefer 15(4):301–310

    Article  Google Scholar 

  • Johnson EA, Vickers Z (2004) The effectiveness of palate cleansing strategies for evaluating the bitterness of caffeine in cream cheese. Food Qual Prefer 15(4):311–316

    Article  Google Scholar 

  • Kremer S, Mojet J, Kroeze JHA (2007) Differences in perception of sweet and savoury waffles between elderly and young subjects. Food Qual Prefer 18(1):106–116

    Article  Google Scholar 

  • Larsen H, Lea P, Rødbotten M (2005) Sensory changes in extruded oat stored under different packaging, light and temperature conditions. Food Qual Prefer 16(7):573–584

    Article  Google Scholar 

  • Lavin JG, Lawless HT (1998) Effects of color and odor on judgments of sweetness among children and adults. Food Qual Prefer 9(4):283–289

    Article  Google Scholar 

  • Lawless HT, Sheng N, Knoops SSCP (1995) Multidimensional scaling of sorting data applied to cheese perception. Food Qual Prefer 6(2):91–98

    Article  Google Scholar 

  • Mehinagic E, Royer G, Bertrand D, Symoneaux R, Laurens F, Jourjon F (2003) Relationship between sensory analysis, penetrometry and visible–NIR spectroscopy of apples belonging to different cultivars. Food Qual Prefer 14(5–6):473–484

    Article  Google Scholar 

  • Mialon VS, Clark MR, Leppard PI, Cox DN (2002) The effect of dietary fibre information on consumer responses to breads and “English” muffins: a cross-cultural study. Food Qual Prefer 13(1):1–12

    Article  Google Scholar 

  • Nasrawi CW, Pangborn RM (1989) The influence of tastants on oral irritation by capsaicin. J Sens Stud 3:287–294

    Article  Google Scholar 

  • Nindjin C, Otokoré D, Hauser S, Tschannen A, Farah Z, Girardin O (2007) Determination of relevant sensory properties of pounded yams (Dioscorea spp.) using a locally based descriptive analysis methodology. Food Qual Prefer 18(2):450–459

    Article  Google Scholar 

  • Noble A (2007) Capsaicin. http://tech.groups.yahoo.com/group/sensory/message/2473. Accessed 10 January 2007

  • Nurgel C, Pickering GJ (2006) Modeling of sweet, bitter and irritant sensations and their interactions elicited by model ice wines. J Sens Stud 21(5):505–519

    Article  Google Scholar 

  • O’Mahony M (1972a) The interstimulus interval for taste: 1. Efficiency of expectoration and mouth rinsing in clearing the mouth of salt residuals. Perception 1:209–215

    Article  CAS  Google Scholar 

  • O’Mahony M (1972b) The interstimulus interval for taste: 2. Salt taste sensitivity drifts and the effects on intensity scaling and threshold measurement. Perception 1:217–222

    Article  CAS  Google Scholar 

  • O’Mahony M, Godman L (1974) The effect of interstimulus procedures on salt taste thresholds. Percept Psychophys 16(3):456–465

    Google Scholar 

  • Olarte C, Gonzalez-Fandos E, Sanz S (2001) A proposed methodology to determine the sensory quality of a fresh goat's cheese (Cameros cheese): application to cheeses packaged under modified atmospheres. Food Qual Prefer 12(3):163–170

    Article  Google Scholar 

  • Ovejero-Lopez I, Bro R, Bredie WIP (2005) Univariate and multivariate modelling of flavour release in chewing gum using time intensity: a comparison of data analytical methods. Food Qual Prefer 16:327–343

    Article  Google Scholar 

  • Park J-Y, O’Mahony M, Kim K-O (2007) Different-stimulus’ scaling errors; effects of scale length. Food Qual Prefer 18(2):362–368

    Article  Google Scholar 

  • Pickering GJ, Robert G (2006) Perception of mouth feel sensations elicited by red wine are associated with sensitivity to 6-n-propylthiouracil. J Sens Stud 21(3):249–265

    Article  Google Scholar 

  • Piper D (2005) Mint gum. http://tech.groups.yahoo.com/group/sensory/message/5059. Accessed 10 January 2007

  • Ross CF, Hinken C, Weller K (2007) Efficacy of palate cleansers for reductions of astringency carryover during repeated ingestions of red wine. J Sens Stud 22:293–312

    Article  Google Scholar 

  • Schiffman S, Sattely-Miller E, Bishay I (2007) Time to maximum sweetness intensity of binary and ternary blends of sweeteners. Food Qual Prefer 18(2):405–415

    Article  Google Scholar 

  • Stampanoni Koeferli CR, Piccinali P, Sigrist S (1996) The influence of fat, sugar and non-fat milk solids on selected taste, flavor and texture parameters of a vanilla ice-cream. Food Qual Prefer 7(2):9–79

    Article  Google Scholar 

  • Stevens DA, Lawless HT (1986) Putting out the fire: effects of tastants on oral chemical irritation. Percept Psychophys 39(5):46–350

    Google Scholar 

  • Summers T. (2005). Menthol/mints. http://tech.groups.yahoo.com/group/sensory/message/4866. Accessed 10 January 2007

  • Wolf Frandsen L, Dijksterhuis G, Brockoff P, Nielsen J, Martens M (2007) Feelings as a basis for discrimination: comparison of a modified authenticity test with the same–different test for slightly different types of milk. Food Qual Prefer 18(1):97–105

    Article  Google Scholar 

  • Zhao L, Tepper BJ (2007) Perception and acceptance of selected high-intensity sweeteners and blends in model soft drinks by propylthiouracil (PROP) non-tasters and super-tasters. Food Qual Prefer 18(3):31–540

    Article  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Food Science and Technology, The Ohio State University, Columbus, OH, USA

    C. L. Lucak & J. F. Delwiche

  2. Solae, LLC, St. Louis, MO, USA

    C. L. Lucak

  3. Firmenich, Inc., P.O. Box 5880, Princeton, NJ, 08543, USA

    J. F. Delwiche

Authors
  1. C. L. Lucak
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. J. F. Delwiche
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to J. F. Delwiche.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Lucak, C.L., Delwiche, J.F. Efficacy of Various Palate Cleansers with Representative Foods. Chem. Percept. 2, 32–39 (2009). https://doi.org/10.1007/s12078-009-9036-6

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s12078-009-9036-6

Keywords

Search

Navigation