Taste Interactions between Sweetness of Sucrose and Sourness of Citric and Tartaric Acid among Chinese and Danish Consumers

Taste Interactions between Sweetness of Sucrose and Sourness of Citric and Tartaric Acid among Chinese and Danish Consumers

Tastes interact in almost every consumed food or beverage, yet many aspects of interactions, such as sweet-sour interactions, are not well understood. This study investigated the interaction between sweetness from sucrose and sourness from citric and tartaric acid, respectively. A cross-cultural con...

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Bibliographic Details
Main Authors: Jonas Yde Junge, Anne Sjoerup Bertelsen, Line Ahm Mielby, Yan Zeng, Yuan-Xia Sun, Derek Victor Byrne, Ulla Kidmose
Format: Article
Language:English
Published: MDPI AG 2020-10-01
Series:Foods
Subjects:
cross-culture
individual differences
taste mixtures
model matrix
taste primaries
taste-taste interactions
Online Access:https://www.mdpi.com/2304-8158/9/10/1425

Internet

https://www.mdpi.com/2304-8158/9/10/1425

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