Dynamic interaction of sweet and sour taste perceptions based on sucrose and citric acid
Abstract 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) reveal...
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| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Nature Portfolio
2025-07-01
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| Series: | npj Science of Food |
| Online Access: | https://doi.org/10.1038/s41538-025-00507-7 |
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| author | Yuezhong Mao Ziyue Zhang Liang Liu Yumei Qin Zihan Qin Yanyun Cao Xiaobo Zou Jiyong Shi Shiyi Tian Guoxin Jiang |
| author_facet | Yuezhong Mao Ziyue Zhang Liang Liu Yumei Qin Zihan Qin Yanyun Cao Xiaobo Zou Jiyong Shi Shiyi Tian Guoxin Jiang |
| author_sort | Yuezhong Mao |
| collection | DOAJ |
| description | Abstract 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 max, 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. |
| format | Article |
| id | doaj-art-16096505337f4ce0b3959f8f391ee2a5 |
| institution | Kabale University |
| issn | 2396-8370 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | npj Science of Food |
| spelling | doaj-art-16096505337f4ce0b3959f8f391ee2a52025-08-20T03:43:30ZengNature Portfolionpj Science of Food2396-83702025-07-019111110.1038/s41538-025-00507-7Dynamic interaction of sweet and sour taste perceptions based on sucrose and citric acidYuezhong Mao0Ziyue Zhang1Liang Liu2Yumei Qin3Zihan Qin4Yanyun Cao5Xiaobo Zou6Jiyong Shi7Shiyi Tian8Guoxin Jiang9School of Food Science and Biotechnology, Zhejiang Gongshang UniversitySchool of Food Science and Biotechnology, Zhejiang Gongshang UniversitySchool of Food Science and Biotechnology, Zhejiang Gongshang UniversitySchool of Food Science and Biotechnology, Zhejiang Gongshang UniversitySchool of Food Science and Biotechnology, Zhejiang Gongshang UniversitySchool of Food Science and Biotechnology, Zhejiang Gongshang UniversityAgricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu UniversityAgricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu UniversitySchool of Food Science and Biotechnology, Zhejiang Gongshang UniversityCollaborative Innovation Center of Statistical Data Engineering Technology & Application, Zhejiang Gongshang UniversityAbstract 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 max, 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.https://doi.org/10.1038/s41538-025-00507-7 |
| spellingShingle | Yuezhong Mao Ziyue Zhang Liang Liu Yumei Qin Zihan Qin Yanyun Cao Xiaobo Zou Jiyong Shi Shiyi Tian Guoxin Jiang Dynamic interaction of sweet and sour taste perceptions based on sucrose and citric acid npj Science of Food |
| title | Dynamic interaction of sweet and sour taste perceptions based on sucrose and citric acid |
| title_full | Dynamic interaction of sweet and sour taste perceptions based on sucrose and citric acid |
| title_fullStr | Dynamic interaction of sweet and sour taste perceptions based on sucrose and citric acid |
| title_full_unstemmed | Dynamic interaction of sweet and sour taste perceptions based on sucrose and citric acid |
| title_short | Dynamic interaction of sweet and sour taste perceptions based on sucrose and citric acid |
| title_sort | dynamic interaction of sweet and sour taste perceptions based on sucrose and citric acid |
| url | https://doi.org/10.1038/s41538-025-00507-7 |
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