INTERACTIONS IN CAFFEINE-SUCROSE AND COFFEE-SUCROSE MIXTURES - EVIDENCE OF TASTE AND FLAVOR SUPPRESSION
INTERACTIONS IN CAFFEINE-SUCROSE AND COFFEE-SUCROSE MIXTURES - EVIDENCE OF TASTE AND FLAVOR SUPPRESSION
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DOI：
10.1093/chemse/15.5.505
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发表时间：
1990-11-01
期刊：
影响因子：
3.5
通讯作者：
COMETTOMUNIZ, JE
中科院分区：
文献类型：
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作者：
CALVINO, AM;GARCIAMEDINA, MR;COMETTOMUNIZ, JE
测定了咖啡因-蔗糖和咖啡-蔗糖混合物的味觉-味觉和风味-味觉相互作用（抑制）。两种混合物的相似相互作用显示出对整体味道或风味强度的扩展低加性效应（抑制百分比约为30-40%）。此外，还确定了组分之间的相互抑制。首先，抑制成分的物理强度控制其他成分的抑制量。因此，当蔗糖含量增加时，对苦味和咖啡味道的抑制也会增加，同样，当咖啡因或咖啡含量增加时，对甜味的抑制也会增加。其次，抑制的大小取决于抑制成分的质量。比较了相互作用在相似的主观强度的混合物的成分在隔离。结果表明，在相似的感知强度下，咖啡因的苦味或咖啡味会被蔗糖抑制，但甜味不会受到咖啡因或咖啡的影响。
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.