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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| Format: | Article |
| Language: | English |
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MDPI AG
2020-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/10/1425 |
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| author | Jonas Yde Junge Anne Sjoerup Bertelsen Line Ahm Mielby Yan Zeng Yuan-Xia Sun Derek Victor Byrne Ulla Kidmose |
| author_facet | Jonas Yde Junge Anne Sjoerup Bertelsen Line Ahm Mielby Yan Zeng Yuan-Xia Sun Derek Victor Byrne Ulla Kidmose |
| author_sort | Jonas Yde Junge |
| collection | DOAJ |
| description | 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 consumer study was conducted in China (<i>n</i> = 120) and Denmark (<i>n</i> = 139), respectively. Participants evaluated six aqueous samples with no addition (control), sucrose, citric acid, tartaric acid, or a mixture of sucrose and citric acid or sucrose and tartaric acid. No significant difference was found between citric acid and tartaric acid in the suppression of sweetness intensity ratings of sucrose. Further, sucrose suppressed sourness intensity ratings of citric acid and tartaric acid similarly. Culture did not impact the suppression of sweetness intensity ratings of citric or tartaric acid, whereas it did influence sourness intensity ratings. While the Danish consumers showed similar suppression of sourness by both acids, the Chinese consumers were more susceptible towards the sourness suppression caused by sucrose in the tartaric acid-sucrose mixture compared to the citric acid-sucrose mixture. Agglomerative hierarchical cluster analysis revealed clusters of consumers with significant differences in sweetness intensity ratings and sourness intensity ratings. These results indicate that individual differences in taste perception might affect perception of sweet-sour taste interactions, at least in aqueous solutions. |
| first_indexed | 2024-03-10T15:45:59Z |
| format | Article |
| id | doaj.art-a90e7f65180448b7a62e6a9ec1f054e6 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T15:45:59Z |
| publishDate | 2020-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-a90e7f65180448b7a62e6a9ec1f054e62023-11-20T16:27:05ZengMDPI AGFoods2304-81582020-10-01910142510.3390/foods9101425Taste Interactions between Sweetness of Sucrose and Sourness of Citric and Tartaric Acid among Chinese and Danish ConsumersJonas Yde Junge0Anne Sjoerup Bertelsen1Line Ahm Mielby2Yan Zeng3Yuan-Xia Sun4Derek Victor Byrne5Ulla Kidmose6Food Quality Perception and Society Team, iSense Lab, Department of Food Science, Faculty of Technical Sciences, Aarhus University, 8200 Aarhus N, DenmarkFood Quality Perception and Society Team, iSense Lab, Department of Food Science, Faculty of Technical Sciences, Aarhus University, 8200 Aarhus N, DenmarkFood Quality Perception and Society Team, iSense Lab, Department of Food Science, Faculty of Technical Sciences, Aarhus University, 8200 Aarhus N, DenmarkSino-Danish Center for Education and Research (SDC), 8000 Aarhus, DenmarkSino-Danish Center for Education and Research (SDC), 8000 Aarhus, DenmarkFood Quality Perception and Society Team, iSense Lab, Department of Food Science, Faculty of Technical Sciences, Aarhus University, 8200 Aarhus N, DenmarkFood Quality Perception and Society Team, iSense Lab, Department of Food Science, Faculty of Technical Sciences, Aarhus University, 8200 Aarhus N, DenmarkTastes 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 consumer study was conducted in China (<i>n</i> = 120) and Denmark (<i>n</i> = 139), respectively. Participants evaluated six aqueous samples with no addition (control), sucrose, citric acid, tartaric acid, or a mixture of sucrose and citric acid or sucrose and tartaric acid. No significant difference was found between citric acid and tartaric acid in the suppression of sweetness intensity ratings of sucrose. Further, sucrose suppressed sourness intensity ratings of citric acid and tartaric acid similarly. Culture did not impact the suppression of sweetness intensity ratings of citric or tartaric acid, whereas it did influence sourness intensity ratings. While the Danish consumers showed similar suppression of sourness by both acids, the Chinese consumers were more susceptible towards the sourness suppression caused by sucrose in the tartaric acid-sucrose mixture compared to the citric acid-sucrose mixture. Agglomerative hierarchical cluster analysis revealed clusters of consumers with significant differences in sweetness intensity ratings and sourness intensity ratings. These results indicate that individual differences in taste perception might affect perception of sweet-sour taste interactions, at least in aqueous solutions.https://www.mdpi.com/2304-8158/9/10/1425cross-cultureindividual differencestaste mixturesmodel matrixtaste primariestaste-taste interactions |
| spellingShingle | Jonas Yde Junge Anne Sjoerup Bertelsen Line Ahm Mielby Yan Zeng Yuan-Xia Sun Derek Victor Byrne Ulla Kidmose Taste Interactions between Sweetness of Sucrose and Sourness of Citric and Tartaric Acid among Chinese and Danish Consumers Foods cross-culture individual differences taste mixtures model matrix taste primaries taste-taste interactions |
| title | Taste Interactions between Sweetness of Sucrose and Sourness of Citric and Tartaric Acid among Chinese and Danish Consumers |
| title_full | Taste Interactions between Sweetness of Sucrose and Sourness of Citric and Tartaric Acid among Chinese and Danish Consumers |
| title_fullStr | Taste Interactions between Sweetness of Sucrose and Sourness of Citric and Tartaric Acid among Chinese and Danish Consumers |
| title_full_unstemmed | Taste Interactions between Sweetness of Sucrose and Sourness of Citric and Tartaric Acid among Chinese and Danish Consumers |
| title_short | Taste Interactions between Sweetness of Sucrose and Sourness of Citric and Tartaric Acid among Chinese and Danish Consumers |
| title_sort | taste interactions between sweetness of sucrose and sourness of citric and tartaric acid among chinese and danish consumers |
| topic | cross-culture individual differences taste mixtures model matrix taste primaries taste-taste interactions |
| url | https://www.mdpi.com/2304-8158/9/10/1425 |
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