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Taste Interrelationships. II. Suprathreshold Solutions of Sucrose and Citric Acid
Author(s) -
PANGBORN ROSE MARIE
Publication year - 1961
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1961.tb00811.x
Subject(s) - sweetness , citric acid , sucrose , chemistry , taste , food science , stimulus (psychology) , biochemistry , psychology , cognitive psychology
The effect of citric acid on the sweetness of sucrose solutions was determined by a highly trained panel using variations of two basic methods: single stimulus and paired stimuli. In the former presentation, evaluation of samples singly or in a series of 4 did not alter responses significantly. The binary method, requiring judges to indicate the direction and the degree to which members of a pair differed in sweetness, was slightly more sensitive than the single presentation, especially when one member of the pair within a set was kept constant. The following conclusions were drawn from all methods: (a) Citric acid, at concentrations ranging from 0.007 to 0.073%, depressed the sweetness of 0.5–20.0% sucrose. (b) The masking of sweetness by acid was greater at lower than at higher sucrose concentrations.