Oral astringency: effects of repeated exposure and interactions with sweeteners

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Abstract
The perceived dryness and bitterness associated with the astringent stimulus tannic acid were examined in a series of experiments. The method of magnitude estimation was used in conjunction with a sip and spit procedure to measure changes in these two oral sensations during repeated exposures to the test stimulus. Salivary volume was also measured. The results indicated (i) that mouth dryness increased significantly over time, whereas bitterness increased only slightly over time, and (ii) the addition of sweeteners to solutions of tannic acid reduced both perceived dryness and bitterness. It was concluded that the attenuation of dryness by sweeteners was probably related to increases in salivary volume produced by the sweeteners, although the lubricating characteristics of the viscous sucrose solutions may also have played a role.

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