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

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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