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Interrelationships Among Synergism, Potentiation, Enhancement and Expanded Perceived Intensity Vs Concentration
Author(s) -
HEIJDEN A.,
BRUSSEL L. B. P.,
HEIDEMA J.,
KOSMEIJER J. G.,
PEER H. G.
Publication year - 1983
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.1365-2621.1983.tb09189.x
Subject(s) - saccharin , long term potentiation , chemistry , fructose , flavor , taste , sucrose , food science , intensity (physics) , biochemistry , endocrinology , biology , physics , receptor , quantum mechanics
The interrelationships among the flavor concepts synergism, potentiation, enhancement and expanded perceived intensity vs concentration have been investigated. The synergistic effects of sodium glutamate‐inosine monophosphate, cyclamate‐saccharin and fructose‐saccharin can be considered as a single or double enhancement, depending on whether one or both components influence the taste intensity of its counterpart. The flavor concepts could be studied simultaneously in taste intensity interaction experiments with sucrose, glucose, fructose and xylitol using a special experimental design. Expanded perceived intensity vs concentration can be regarded as self‐potentiation.