Comparing the taste?modifying properties of nanocellulose and carboxymethyl cellulose

Abstract The taste-modifying properties of nanofibrillar cellulose (NFC) and carboxymethyl (CMC) are compared for the first time. samples were prepared in form gels, with without added sweet bitter taste components. As viscosity itself is known to affect perception, viscosities NFC CMC set same level as shear rates commonly found oral cavity. A trained panel 10 assessors evaluated bitterness sweetness samples. Further, given an opportunity describe free words. capacities thickening agents at when compounds added. However, was better able reduce quinine hydrochloride than NFC, which did not show any bitterness-reduction ability compound. This unexpected, our previous studies showed fairly high binding capacity quinine. open-ended responses revealed that NFC-containing had astringent sensation, while certain observed a sensation saltiness may explain inability mask hydrochloride, astringency act enhancer, suppress it. Both perceived slightly bitter. Our study reveals need further assessment orosensory particularly magnitude origin its astringency, before it can be fully utilized food industry applications.