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The U and Γ′ models of sensory interactions, successfully  applied in olfaction for several years, are tested here using data from  published studies on sweetness. The models are subsequently tested on new data  obtained in studies of binary mixtures of four sodium sulfamates. The U model  allows for the estimation of a global interaction, whereas the Γ′  model allows for the distinction between that which is due to an intrinsic  interaction in the mixture itself and that which may be due to the power  function exponents in the mixture. The models give satisfactory predictions  for observed phenomena of sweet taste suppression, synergism or pure  additivity. Additionally, they appear to be more suitable than other models  recently applied in taste, particularly the equiratio model. Application of  the models to the sulfamate mixtures, reveals additivity for sodium  cyclohexylsulfamate (cyclamate)/potassium cyclohexylsulfamate and sodium  cyclohexylsulfamate/sodium exo-2-norbornylsulfamate, respectively; whereas for  sodium cyclohexylsulfamate/sodium 3-bromophenylsulfamate, the models revealed  a slight hypo addition which is simply due to the dissimilarity values of the  power function exponents of the components.

Application of the U and Γ′ Models in Binary Sweet Taste Mixtures