Interactions in caffeine–sucrose and coffee–sucrose mixtures: evidence of taste and flavor suppression

Autor:	Amalia Mirta Calviño, J. Enrique Cometto-Muniz, María Rosa García-Medina
Rok vydání:	1990
Předmět:	Taste Coffee Flavor Sucrose Physiology Chemistry food and beverages Sweetness Carbohydrate Sensory Systems Behavioral Neuroscience chemistry.chemical_compound Physiology (medical) Food science Caffeine Flavor
Zdroj:	Chemical Senses. 15:505-519
ISSN:	1464-3553 0379-864X
DOI:	10.1093/chemse/15.5.505
Popis:	Taste-taste and flavor-taste interactions (suppression) in caffeine-sucrose and coffee-sucrose mixtures were determined. Similar interactions for both types of mixtures showed an extended hypoadditivity effect for overall taste or flavor intensity (percentage of suppression about 30-40%). Furthermore, mutual suppression among the components has been determined. Firstly, the physical intensity of the suppressive component controls the amount of suppression of the other component. Thus, the suppression of bitterness and coffee flavor qualities increase when sucrose levels increase, and similarly, the suppression of sweetness increases when caffeine or coffee levels rise. Secondly, the magnitude of suppression depends upon the quality of the suppressive component. Comparisons of the reciprocal actions were made at similar subjective intensities of the mixture's constituents in isolation. The results showed that, at similar perceived intensities, caffeine bitterness or coffee flavor were suppressed by sucrose but sweetness was not affected by caffeine or coffee.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::a15836cd3c35f9eba153b4dccf22d55c https://doi.org/10.1093/chemse/15.5.505 Zobrazit plný text záznamu