Effectiveness of palate cleansers for evaluating sourness

Zata Vickers, Erin E. Morris, Mélanie Savaria

Research output: Contribution to journalArticlepeer-review

10 Scopus citations


The objective of this study was to compare four palate cleansing strategies (crackers, carrots, water and nothing) for their effectiveness in evaluating the sourness of a fruit-flavored beverage. Forty panelists rated the sourness intensity of five orange drink samples that varied in citric acid content. Each subject participated in four sessions, one for each palate cleanser. As expected, sourness increased with increasing citric acid content. There were no significant differences between any of the palate cleansers for the discrimination among the sourness levels. Sourness neither increased (buildup) nor decreased (adaptation) during the session with any of the palate cleansing strategies. Using carrots or water provided similar discrimination to crackers, but the panelists rated the sourness higher after using carrots or water as a palate cleanser than after using the cracker.

Original languageEnglish (US)
Pages (from-to)526-532
Number of pages7
JournalJournal of Sensory Studies
Issue number4
StatePublished - Aug 1 2008


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