味觉感受的交互响应是人类感受食物丰富多彩的感官特征的核心基础，是食品感官科学领域研究的重点和难点之一。然而，目前对于交互响应的研究更多地集中于探讨不同味物质共存时产生协同或拮抗等趋势性效应关系，缺乏基于实验心理物理学定律的交互响应规律的系统研究，在一定程度上也导致了食品工业中饮料、复配添加剂等众多产品针对感官品质的开发高度依赖于研发人员的经验。本研究将围绕味感交互响应问题，以食品工业中具有重要意义的甜酸味觉为目标属性，聚焦“甜酸二元味感交互响应”，以Weber-Fechner、Stevens等经典定律为基础，结合差别度检验、TI、TDS等评价技术，从协同和拮抗效应出发，探索不同甜酸味觉背景下的觉察阈、韦伯分数等参数与浓度、感官强度之间的稳态和动态变化规律，建立甜酸味觉稳态和动态交互响应的心理物理学量化数学模型，并通过模式饮料和复配代糖甜味剂进行验证与优化，最终阐释甜酸二元味感交互响应机制。

The interactive response of taste sensation is the core basis for human to obtain the varied sensory characteristics of food, and is also one of the research emphasis and difficulty in the field of food sensory science. However, the current research on interactive response is mainly focused on the synergy or antagonism relationship of different taste substances coexisting. The lack of systematic study on interactive response rules based on the experimental psychophysics law, to a certain extent, has led to the highly dependence on the experiences of R&D engineers in the sensory quality development process of beverages, composite additives and other products in the food industry. This study will choose the sweet and sour taste sensation, which have great significance in food industry, as the target sensation and focus on “interactive response of sweet and sour taste sensation”. On the basis of the Weber-Fechner and Stevens Law and starting from synergistic and antagonistic effects, this study will explore the steady-state and dynamic change rule among the psychophysics parameters (such as absolute threshold and Weber fraction), taste substance concentration and sensory strength under different sweet and sour taste sensation background, via combining with the differential test, TI and TDS evaluation technology. Following, a psychophysical quantitative mathematical model of the steady-state and dynamic interactive response of sweet and sour taste sensation will be established, and be verified and optimized via the beverage model and composite sweetener substitute. Through above research, the interactive response mechanism of sweet and sour taste sensation will be elaborated.