Mao Yuezhong, Zhang Ziyue, Liu Liang, Qin Yumei, Qin Zihan, Cao Yanyun, Zou Xiaobo, Shi Jiyong, Tian Shiyi, Jiang Guoxin
School of Food Science and Biotechnology, Zhejiang Gongshang University, Zhejiang, China.
China-UK Joint Research Laboratory of Eating Behaviour and Appetite, Zhejiang Gongshang University, Zhejiang, China.
NPJ Sci Food. 2025 Jul 24;9(1):152. doi: 10.1038/s41538-025-00507-7.
Given the significance of dynamic taste perception, this study focused on sucrose and citric acid as research subjects to investigate quantitative principles governing the dynamic interactive responses between sweet and sour taste perception. Time-intensity experiments (30 assessors) revealed a logarithmic correlation between I, AUC, and concentration, indicating that the sweetness of 2-10% sucrose and sourness of 0.006-0.024% citric acid exhibited mutual inhibition. Temporal dominance of sensations study (30 assessors) reveals that during the initial stage, the predominant attributes are sweetness and sourness, while in the later stage, salivation emerged as the dominant attribute across varying ratios of sweet-dominant, sour-dominant, and balanced sweet-sour sensations. At various sweet-to-sour ratios, dynamic liking (30 assessors) evaluation determined the optimal acceptance ratio of sweet-to-sour and elucidated the influential attributes of perceived preference along with their operational principles. The aforementioned research findings on the dynamic sweet-sour taste interaction patterns hold substantial implications for informing practical applications in the food industry.
鉴于动态味觉感知的重要性，本研究聚焦于蔗糖和柠檬酸作为研究对象，以探究甜味和酸味感知之间动态交互反应的定量规律。时间-强度实验（30名评估者）揭示了强度（I）、曲线下面积（AUC）与浓度之间的对数相关性，表明2%-10%蔗糖的甜度与0.006%-0.024%柠檬酸的酸度呈现相互抑制作用。感觉的时间主导性研究（30名评估者）表明，在初始阶段，主要属性是甜味和酸味，而在后期，在不同比例的甜主导、酸主导和酸甜平衡感觉中，唾液分泌成为主导属性。在各种酸甜比例下，动态喜好度（30名评估者）评估确定了酸甜的最佳接受比例，并阐明了感知偏好的影响属性及其作用原理。上述关于动态酸甜味觉交互模式的研究结果对食品工业的实际应用具有重要意义。
