Food Science and Technology

Sensory sweetness and sourness interactive response of sucrose-citric acid mixture based on synergy and antagonism

Y. Mao, S. Tian, et al.

This study, conducted by Yuezhong Mao, Shiyi Tian, Yumei Qin, and Shiwen Chen, reveals how sucrose-citric acid mixtures can impact sweetness and sourness perception in unexpected ways. Discover the innovative Sweet-Sour Taste Sensory Strength Variation Models (SSTVM) that promise to transform our understanding of flavor interactions.

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Abstract

This study investigated the synergistic and antagonistic effects of sucrose-citric acid mixtures on sweetness and sourness perception. Using a "close type" sensory evaluation method, the researchers determined that citric acid increased sucrose's absolute threshold and Weber fraction, while sucrose increased citric acid's absolute threshold and decreased its Weber fraction. Sweet-sour taste sensory strength variation models (SSTVM) were derived, accurately predicting human sensory responses with a low relative error (1.02%). The SSTVM offers a quantitative approach to understanding and predicting sweet-sour taste interactions, with potential applications in food science, health management, and intelligent sensory science.

Publisher

npj Science of Food

Published On

Jul 19, 2022

Authors

Yuezhong Mao, Shiyi Tian, Yumei Qin, Shiwen Chen

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