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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
Tags
sweetness
sourness
sucrose
citric acid
sensory evaluation
flavor interactions
food science

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