Taste Interrelationships.

SUMMARY The taste interaction of suprathreshold solutions of sucrose and sodium chloride was determined by highly trained subjects using single‐ and paired‐sample presentations. With both methods, the apparent saltiness of 0.12–3.240 sodium chloride was reduced by sucrose. In general, the sweetness of 0.75, 2.25, and 6.75% sucrose was enhanced by lower, and depressed by higher, salt additions. All levels of salt depressed the sweetness of 20.25% sucrose. Response to sweetness and saltiness varied with method of presentation. There was a large amount of variation in scoring attributable to differences between judges, hut reproducibility of judgment was much greater in the paired‐ than in the single‐stimulus method.