Using repeated ingestion to determine the effect of sweetness, viscosity and oiliness on temporal perception of soymilk astringency

Abstract Astringency is a persistent sensation which increases upon repeated ingestion. To evaluate the effect of viscosity, sucrose and oil on perception of astringency during consumption of soymilk, a sequential sipping time–intensity (TI) procedure was utilized. For each soymilk, judges sipped the first of four ingestions and initiated the continuous recording of astringency intensity. Each sip was expectorated at 10 s after ingestion, and sipped 10 s after expectoration of the previous stimulus. After the fourth sample, judges rated astringency for 30 s. Traditional TI parameters, as well as rate of onset for each sip and increase in maximum intensity per sip were extracted from the TI …