Gustatory Stimulations and Their Capacity Influence Buffering of the Saliva

The buccal ph of 18 male volunteers aged 18-35 years was measured after a mouthwash with 20 ml of water as a control, and in individual disposable cups they collected the saliva for two minutes. Then, each of chewed bubble gum with sugar for two minutes, discarding the gum and made new collection of saliva, for two minutes in other disposable cups individualized. After collection, each volunteer was again subject to regular brushing with toothpaste and waited another ten minutes. The same procedure was repeated with all other substances. Salivary buffer capacity was determined by Ericsson technique. Data were submitted to analysis of variance and the means were compared by the Scott-Knott grouping test and Mann-Whitney test at 5% probability. Estimates of Pearson correlations were calculated in order to determine possible associations between the variables.

Results:

It was not found statistically significant differences between the initial pH variation and after eating food (p>0.05), or between gustatory stimulation and variation of salivary buffer capacity (p>0.05).

Conclusion:

There is no influence of gustatory stimulus aroma and flavor on the variation of salivary buffer capacity.

Keywords:
Food; Taste; Hydrogen-Ion Concentration

Foods	iSBC^* * iSBC= initial SBC;	foodSBC^ foodSBC= SBC after food intake;	SBCVar^* ***** SBCVar= SBC variation. Means followed by the same letter in the column do not differ statistically from each other by the Scott-Knott grouping test at the 5% probability level.	Aroma	Flavor
Sugar-Sweetened Chewing Gum	5.39^a	5.94^a	0.56ª	7.28ª	7.72^b
Unsweetened Chewing Gum	5.42^a	6.14^a	0.72ª	6.72^b	8.11^a
Chocolate with Sugar	5.42^a	6.14^a	0.72ª	8.00^a	8.56^a
Chocolate without Sugar	5.44^a	6.03^a	0.58ª	7.44ª	7.17^b
Soda Cola	5.42^a	5.86^a	0.44ª	6.61^b	7.50^b
Soda Cola without Sugar	5.42^a	5.75^a	0.33ª	6.22^b	5.44^c
Pure Milk	5.39^a	5.97^a	0.58ª	5.78^b	3.67^d
Olive Oil	5.39^a	6.14^a	0.75ª	6.67^b	6.94^b
Natural Fruit Juice	5.42^a	5.92^a	0.50ª	5.89^b	4.83^c
Fruit Juice Sweetened	5.42^a	5.97^a	0.57ª	6.28^b	6.05^c

Food	pH	iSBC^* * iSBC= initial SBC;	foodSBC^ foodSBC= SBC after food intake;	SBCVar^* ***** SBCVar= SBC variation;	Aroma	Flavor	pHV^** ****** pH= pH variation;
pH	-	-0.1405	0.2066	0.2364	0.2203	0.4973	0.2426
iSBC	-	-	-0.0945	-0.2397	0.2321	0.2314	-0.7276^¥ ¥ Significant at 1% by the t test
foodSBC	-	-	-	0.9875^¥ ¥ Significant at 1% by the t test	0.4896	0.4891	0.2171
SBCVar	-	-	-	-	0.4398	0.4481	0.3233
Aroma	-	-	-	-	-	0.8528^¥ ¥ Significant at 1% by the t test	0.2829
pHV	-	-	-	-	-	0.2048	-

Food	Initial pH	Food pH
Sugar-Sweetened Chewing Gum	7.3889*	7.8056*
Unsweetened Chewing Gum	7.3889**	7.9167**
Chocolate with Sugar	7.3889	7.5278
Chocolate without Sugar	7.3889	7.4444
Soda Cola	7.3889	7.5833
Soda Cola without Sugar	7.3889	7.4722
Pure Milk	7.3889	7.5000
Olive Oil	7.3889	7.4167
Natural Fruit Juice	7.3889	7.4444
Fruit Juice Sweetened	7.3889	7.5278

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[1] Author to whom correspondence should be addressed: Gabriela Souto Vieira de Mello, Rua Prof. Ângelo Neto, 51, Farol, Maceió, Alagoas, Brazil. 57051-530. Phone: +55 81 98858-4449. E-mail: gabrielavmello@hotmail.com.