bitter sensitization
concept / concept-bitter-sensitization
苦味感作
↑Short definition
An increase in the intensity or onset rate of subsequent bitterness after a preceding stimulus. Experimental design must distinguish it from residual liquid alone.
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Sensory (1)
bitter sensitization — perceived bitterness is affected by: The combination of the preceding and following bitter compoundssupported
Scope: Caffeine, denatonium, limonin, naringin, quinine, sucrose octaacetate
Note: Caffeine enhanced the others the most while itself being least affected; quinine and denatonium were the most readily enhanced.
Both the magnitude of sensitization and susceptibility to being sensitized were compound-specific: caffeine enhanced the others the most while itself being least affected, and quinine and denatonium were the most readily enhanced.
Limitations: Differs from a food matrix and from repeated ingestion.
Source: Effect of compound sequence on bitterness enhancement (Cubero-Castillo E; Noble AC, 2001) · abstract checked
Show data
concept-bitter-sensitization —has_perceived_bitterness_affected_by→ "The combination of the preceding and following bitter compounds"claim: clm-bitter-sensitization-compound-specific / type: sensory / updated: 2026-08-31