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Abstract
The sweetness of various sweet substances, such as sugars, synthetic sweetners, and amino acids were evaluated by sensory analysis. The relative sweetness varied in many ways as the concentration increased and the quantitative relationships between the sweetness and the concentration were established. The substances were clasified according to their patterns of the taste intensity curves.
Abstract
Some clear and precise definitions of the interactions of tastes, i.e. additive, mixing suppressing, counteracting, and synergistic effects, are given. Interrelationships among various sweet substances, such as sugars, synthetic sweetners, and amino acids, were measured as exactly as possible and the experimental observations were systematically explained according to the given definitions. In the present experiments, additive, mixing, and synergistic effects were observed, while suppressing and counteracting effects were not found. A mathematical expression on the synergistic effect was applied to some substances which caused this phenomenon.