Sensory sweetness and sourness interactive response of sucrose-citric acid mixture based on synergy and antagonism.
Sensory sweetness and sourness interactive response of sucrose-citric acid mixture based on synergy and antagonism.
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DOI：
10.1038/s41538-022-00148-0
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发表时间：
2022-07-19
影响因子：
6.4
通讯作者：
Chen, Shiwen
中科院分区：
文献类型：
--
作者：
Mao, Yuezhong;Tian, Shiyi;Qin, Yumei;Chen, Shiwen
味觉相互作用的清晰度是推动食品感官科学研究及其在饮料和食品添加剂行业应用的重要基础。本研究探讨了蔗糖-柠檬酸混合物的协同和拮抗作用，并建立了测定人体甜味和酸味交互反应的优化方法。用“封闭型”问题对蔗糖-柠檬酸混合物进行了评价。根据感官强度曲线和韦伯-费克纳定律，柠檬酸提高了蔗糖的绝对阈值(0.424-0.624%)和韦伯分数(20.5-33.0%)。同时，蔗糖提高了柠檬酸的绝对阈值(0.0057-0.0082%)，降低了柠檬酸的韦伯分数(17.96-9.53%)。通过对绝对阈值和Weber分数变化方程的拟合，建立了糖醋味感官强度变化模型(SSTVM)，该模型可用于解释糖醋味的协同和拮抗效应。根据SSTVM，可以定量地计算出对酸甜味的交互反应。SSTVM与人类评价的符合率较高(相对误差为1.02%)，表明该方法可应用于食品工业、健康管理和智能感官科学。
The clarity of taste sensation interaction is a key basis for promoting the food sensory science research and its application to the beverage and food additive industries. This study explored the synergy and antagonism effect of sucrose-citric acid mixture and established an optimized method to determine the human sweetness and sourness interactive response. Sucrose-citric acid mixtures were evaluated by the “close type” question. According to the sensory difference strength curves and Weber–Fechner law, citric acid increased the sucrose’s absolute threshold (0.424–0.624%) and weber fraction (20.5–33.0%). Meanwhile, sucrose increased citric acid’s absolute threshold (0.0057–0.0082%) and decreased its weber fraction (17.96–9.53%). By fitting absolute threshold and weber fraction variation equations, the sweet–sour taste sensory strength variation models (SSTVM) were derived, which could be used to explain the synergy and antagonism effect of sweet–sour taste. According to the SSTVM, the interactive response to sweet–sour taste could be quantitatively calculated. The high coincidence between SSTVM and human evaluation (1.02% of relative error) indicated that it could be applied in the food industry, health management, and intelligent sensory science.
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