Taste Interactions between Sweetness of Sucrose and Sourness of Citric and Tartaric Acid among Chinese and Danish Consumers
| Autor: | Yuanxia Sun, Ulla Kidmose, Derek V. Byrne, Jonas Yde Junge, Yan Zeng, Line Ahm Mielby, Anne Sjoerup Bertelsen |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Taste
Health (social science) Sucrose model matrix 030309 nutrition & dietetics Plant Science lcsh:Chemical technology Health Professions (miscellaneous) Microbiology Hierarchical clustering Article taste mixtures 03 medical and health sciences chemistry.chemical_compound Taste-taste interactions 0404 agricultural biotechnology basic tastes stomatognathic system Taste mixtures lcsh:TP1-1185 Food science individual differences Affect perception cross-culture 0303 health sciences Taste primaries Chemistry taste-taste interactions Basic tastes Significant difference Agglomerative hierarchical cluster 04 agricultural and veterinary sciences Sweetness 040401 food science Cross-culture Model matrix taste primaries Individual differences Tartaric acid Citric acid hierarchical clustering Food Science |
| Zdroj: | Foods Foods, Vol 9, Iss 1425, p 1425 (2020) Junge, J Y, Bertelsen, A S, Mielby, L A, Zeng, Y, Sun, Y X, Byrne, D V & Kidmose, U 2020, ' Taste interactions between sweetness of sucrose and sourness of citric and tartaric acid among Chinese and Danish consumers ', Foods, vol. 9, no. 10, 1425 . https://doi.org/10.3390/foods9101425 Volume 9 Issue 10 |
| ISSN: | 2304-8158 |
| DOI: | 10.3390/foods9101425 |
| Popis: | 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 (n = 120) and Denmark (n = 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. |
| Databáze: | OpenAIRE |
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