ArticleJournal of texture studies2025
Texture-Taste Interactions: Exploring the Effect of Thickener Concentration on the Sensory Perception of Sweet, Sour, and Salty Tastes.
Article in Journal of texture studies, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed.
- Distinct Temporal Mouthfeel in Dairy and Plant-Based Milk Is Related to Their Rheological and Tribological Spectra.Journal of texture studies · 2026Article
- A Sensory Method to Evaluate Food Texture for Oropharyngeal Dysphagia by Emulating Oral Tasks.Journal of texture studies · 2026Article
- Comparative Analysis of Umami Substances and Potential Regulatory Genes in Six Economic Bivalves.Foods (Basel, Switzerland) · 2025Article
- Texture-Taste Interactions: Exploring the Effect of Thickener Concentration on the Sensory Perception of Sweet, Sour, and Salty Tastes.Journal of texture studies · 2025Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The addition of thickeners to beverages remains the primary strategy for managing dysphagia. However, thickened beverages have poor compliance among patients, primarily due to a dislike of the taste and flavor. While thickeners produce a higher viscosity, which helps reduce the risk of aspiration, there is evidence that they also reduce taste sensations. Previous research suggests that rheological properties might explain the impact on taste perception; however, recent findings do not demonstrate this interaction. Therefore, this study aims to explore the impact of Nestle ThickenUp Clear on the taste intensity of sucrose (sweet), citric acid (sour), and NaCl (salty) when mixed at three concentrations compared to an unthickened control. The samples were analyzed for rheological properties (including viscosity and tan delta). A total of 56 untrained healthy participants completed the Temporal Check All That Apply (TCATA) and rated taste intensity and liking. This study presented significant findings on physical textural properties and sensory aspects; most importantly, Linear Mixed Models (LMM) revealed that saltiness (β = -4.16), sourness (β = -3.29), and sweetness (β = -3.43) all decreased significantly with the addition of thickener (p < 0.001), with the magnitude and slope varying considerably for each tastant. However, viscosity did not result in a decrease in taste intensity (as indicated by a lower marginal R
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