Chemical Senses · 1975 · 23 citations · 0 references
AgricultureChemistryFood ScienceFood ChemistrySensory EvaluationSensory PhysiologyGustatory PhysiologyGustatory SystemSensory AnalysisTaste EvaluationFlavor PerceptionSweet Taste MechanismsSweet Taste PerceptionSweet Taste PhysiologyTaste Compounds
0s scaled the taste intensity (bitterness, sweetness) of artificial sweeteners, mixtures of artificial sweeteners, and glucose. Sweetness of glucose conformed to a power function, whereas neither sweetness of artificial sweeteners nor their bitterness did. The total taste intensity of mixtures was often lower than the taste intensities of the components, suggesting suppression, although in many instances the suppressive effects disappeared at high concentrations.