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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Autori principali:	Jonas Yde Junge, Anne Sjoerup Bertelsen, Line Ahm Mielby, Yan Zeng, Yuan-Xia Sun, Derek Victor Byrne, Ulla Kidmose
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	MDPI AG 2020-10-01
Serie:	Foods
Soggetti:	cross-culture individual differences taste mixtures model matrix taste primaries taste-taste interactions
Accesso online:	https://www.mdpi.com/2304-8158/9/10/1425
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