Sensory sweetness and sourness interactive response of sucrose-citric acid mixture based on synergy and antagonism
Abstract The clarity of taste sensation interaction is a key basis for promoting the food sensory science research and its application to the beverage and food additive industries. This study explored the synergy and antagonism effect of sucrose-citric acid mixture and established an optimized metho...
Main Authors: | Yuezhong Mao, Shiyi Tian, Yumei Qin, Shiwen Chen |
---|---|
Format: | Article |
Language: | English |
Published: |
Nature Portfolio
2022-07-01
|
Series: | npj Science of Food |
Online Access: | https://doi.org/10.1038/s41538-022-00148-0 |
Similar Items
-
Taste Interactions between Sweetness of Sucrose and Sourness of Citric and Tartaric Acid among Chinese and Danish Consumers
by: Jonas Yde Junge, et al.
Published: (2020-10-01) -
Citric Acid Modulates Discrimination of Sweetness Intensity in Sucrose Solutions
by: Levitan, C, et al.
Published: (2008) -
Sour sweet /
by: Mo, Timothy
Published: (1982) -
Sweet Sour /
by: Nasz, author 634048
Published: (2010) -
Microbial Dynamics in Sour–Sweet Wine Vinegar: Impacts on Chemical and Sensory Composition
by: Alice Vilela
Published: (2023-06-01)