Interactions among Salty, Sour and Bitter Compounds
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
Some bitter and sour components have been shown to have an additive effect, such as increasing concentrations of caffeine increasing perception of the sourness of citric acid.
“However, some bitter and sour components have been shown to have an additive effect, such as increasing concentrations of caffeine increasing perception of the sourness of citric acid, so the increase in bitterness might likewise increase the perception of sour tasting compounds, even if they were not increased notably in concentration [42].”
From Sensory Analysis of Full Immersion Coffee: Cold Brew Is More Floral, and Less Bitter, Sour, and Rubbery Than Hot Brew (2022) · cites this paper as [42]
Cites
Principles of Sensory Evaluation of Food
Amerine, M. A., Pangborn, R. M., & Roessler, E. B. (1965) · Elsevier eBooks · doi:10.1016/c2013-0-08103-0 · Cited by 2,038 · see citing works
An opponent-process theory of color vision.
Hurvich, L. M., & Jameson, D. (1957) · Psychological Review · doi:10.1037/h0041403 · Cited by 1,043 · see citing works
Smell and Taste in Health and Disease
(1992) · Annals of Internal Medicine · doi:10.7326/0003-4819-116-1-96 · Cited by 964 · see citing works
MEASUREMENT OF THE RELATIVE TASTE INTENSITY OF SOME L‐α‐AMINO ACIDS AND 5′‐NUCLEOTIDES
Yamaguchi, S., Yoshikawa, T., Ikeda, S., & Ninomiya, T. (1971) · Journal of Food Science · doi:10.1111/j.1365-2621.1971.tb15541.x · Cited by 513 · see citing works
Smell and taste in health and disease
Rubin, J. S. (1992) · International Journal of Pediatric Otorhinolaryngology · doi:10.1016/0165-5876(92)90149-j · Cited by 433 · see citing works
Suppression of Bitterness by Sodium: Variation Among Bitter Taste Stimuli
Breslin, P. A. S., & Beauchamp, G. K. (1995) · Chemical Senses · doi:10.1093/chemse/20.6.609 · Cited by 235 · see citing works
Self-citationTaste mixtures: Is mixture suppression related to compression?
Bartoshuk, L. M. (1975) · Physiology & Behavior · doi:10.1016/0031-9384(75)90193-6 · Cited by 233 · see citing works
Hollingworth, H. L., & Poffenberger, A. T. (1917) · doi:10.1037/10825-000 · Cited by 218 · see citing works
Perception of complex smells and tastes
Laing, D. G. (1989) · Medical Entomology and Zoology · Cited by 208 · see citing works
Both perceptual and conceptual factors influence taste-odor and taste-taste interactions
Frank, R. A., van der Klaauw, N. J., & Schifferstein, H. N. J. (1993) · Perception & Psychophysics · doi:10.3758/bf03205269 · Cited by 202 · see citing works
Taste, olfaction, and the central nervous system
Wright, P. R. (1986) · Journal of Psychosomatic Research · doi:10.1016/0022-3999(86)90106-6 · Cited by 191 · see citing works
Bitterness suppression as revealed by split-tongue taste stimulation in humans
Kroeze, J. H. A., & Bartoshuk, L. M. (1985) · Physiology & Behavior · doi:10.1016/0031-9384(85)90412-3 · Cited by 144 · see citing works
Interactions of suprathereshold taste stimuli.
Kamen, J. Μ., Pilgrim, F. J., Gutman, N. J., & Kroll, B. J. (1961) · Journal of Experimental Psychology · doi:10.1037/h0044534 · Cited by 125 · see citing works
Fabian, F. W., & Blum, H. (1943) · Journal of Food Science · doi:10.1111/j.1365-2621.1943.tb16560.x · Cited by 120 · see citing works
Power-Group Transformations under Glare, Masking, and Recruitment
Stevens, S. S. (1966) · The Journal of the Acoustical Society of America · doi:10.1121/1.1909948 · Cited by 119 · see citing works
Investigation of synergism in binary mixtures of sweeteners
Schiffman, S. S., Booth, B. J., Carr, B. T., Losee, M. L., Sattely‐Miller, E. A., & Graham, B. G. (1995) · Brain Research Bulletin · doi:10.1016/0361-9230(95)00062-j · Cited by 113 · see citing works
Pangborn, R. M. (1960) · Journal of Food Science · doi:10.1111/j.1365-2621.1960.tb00328.x · Cited by 111 · see citing works
Bitter taste in aging: Compound-specific decline in sensitivity
Cowart, B. J., Yokomukai, Y., & Beauchamp, G. K. (1994) · Physiology & Behavior · doi:10.1016/0031-9384(94)90371-9 · Cited by 110 · see citing works
Flavor Modification by Sodium Chloride and Monosodium Glutamate
Kemp, S. E., & Beauchamp, G. K. (1994) · Journal of Food Science · doi:10.1111/j.1365-2621.1994.tb05592.x · Cited by 92 · see citing works
Quantitative and qualitative evaluation of high-intensity sweeteners and sweetener mixtures
Ayya, N., & Lawless, H. T. (1992) · Chemical Senses · doi:10.1093/chemse/17.3.245 · Cited by 90 · see citing works
Taste synergism between monosodium glutamate and disodium 5′-guanylate
Rifkin, B., & Bartoshuk, L. M. (1980) · Physiology & Behavior · doi:10.1016/0031-9384(80)90066-9 · Cited by 88 · see citing works
Contextual and sequential effects on judgments of sweetness intensity
Schifferstein, H. N. J., & Frijters, J. E. R. (1992) · Perception & Psychophysics · doi:10.3758/bf03209142 · Cited by 80 · see citing works
The diversity of bitter taste signal transduction mechanisms.
Spielman, A., Huque, T., Whitney, G., et al. (1992) · PubMed · Cited by 65 · see citing works
An assessment of binary mixture interactions for nine sweeteners
Frank, R. A., Mize, S. J. S., & Carter, R. (1989) · Chemical Senses · doi:10.1093/chemse/14.5.621 · Cited by 52 · see citing works
Perceived taste of NaCl and acid mixtures in water and bread
Hellemann, U. (1992) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.1992.tb01196.x · Cited by 51 · see citing works
Taste Interrelationships. VI. Sucrose, Sodium Chloride, and Citric Acid in Canned Tomato Juice
Pangborn, R. M., & Chrisp, R. B. (1964) · Journal of Food Science · doi:10.1111/j.1365-2621.1964.tb01768.x · Cited by 48 · see citing works
Beitrage zur physiologischen Psychologie des Geschmackssinnes
Kiesow, F. (1892) · Cited by 44 · see citing works
Taste Interrelationships. V. Sucrose, Sodium Chloride, and Citric Acid in Lima Bean Purée a
Pangborn, R. M., & Trabue, I. M. (1964) · Journal of Food Science · doi:10.1111/j.1365-2621.1964.tb01724.x · Cited by 43 · see citing works
Quinine Dimorphism: A Cardinal Determinant of Taste Sensitivity
FISCHER, R., & Griffin, F. (1963) · Nature · doi:10.1038/200343a0 · Cited by 37 · see citing works
An application of the τ scale of taste: Interaction among the four qualities of taste
Indow, T. (1969) · Perception & Psychophysics · doi:10.3758/bf03210655 · Cited by 37 · see citing works
Sweetness suppression in fructose/citric acid mixtures: A study of contextual effects
Schifferstein, H. N. J. (1994) · Perception & Psychophysics · doi:10.3758/bf03213901 · Cited by 35 · see citing works
Intensity scales for pure tastes and for taste mixtures
MOSKOWITZ, H. R. (1971) · Perception & Psychophysics · doi:10.3758/bf03213027 · Cited by 35 · see citing works
Detection of heteroquality taste mixtures
Stevens, J. C. (1995) · Perception & Psychophysics · doi:10.3758/bf03211846 · Cited by 27 · see citing works
Stillman, J. A. (1993) · Perception & Psychophysics · doi:10.3758/bf03211770 · Cited by 27 · see citing works
Schifferstein, H. N. J., & Frijters, J. E. R. (1992) · Chemical Senses · doi:10.1093/chemse/17.2.127 · Cited by 27 · see citing works
Perceptual interactions in mixtures containing bitter tasting substances
Frijters, J. E. R., & Schifferstein, H. N. J. (1994) · Physiology & Behavior · doi:10.1016/0031-9384(94)90372-7 · Cited by 26 · see citing works
The Relative Perception of Weak Sucrose‐Citric Acid Mixtures
Gregson, R. A. M., & McCOWEN, P. J. (1963) · Journal of Food Science · doi:10.1111/j.1365-2621.1963.tb00213.x · Cited by 23 · see citing works
The relationship between the side tastes of masking stimuli and masking in binary mixtures
Kroeze, J. H. A. (1982) · Chemical Senses · doi:10.1093/chemse/7.1.23 · Cited by 22 · see citing works
Is taste mixture suppression a peripheral or central event
Kroeze, J. H. A. (1989) · Medical Entomology and Zoology · Cited by 21 · see citing works
Perceptual interactions in mixtures containing bitter tasting susbstances.
Frijters, J. E. R., & Schifferstein, H. N. J. (1994) · Socio-Environmental Systems Modeling · Cited by 17 · see citing works
Erickson, R. P., Priolo, C. V., Warwick, Z. S., et al. (1990) · Chemical Senses · doi:10.1093/chemse/15.5.495 · Cited by 16 · see citing works
Contextual effects in the perception of quinine HCl/NaCl mixtures
Schifferstein, H. N. J. (1994) · Chemical Senses · doi:10.1093/chemse/19.2.113 · Cited by 14 · see citing works
Laboratory Flavor Scoring: Two Experiments in Incomplete Blocks
Hopkins, J. W. (1953) · Biometrics · doi:10.2307/3001629 · Cited by 11 · see citing works
Taste Thresholds In Stimulus Mixtures.
Anderson, R. J. (1950) · Deep Blue (University of Michigan) · doi:10.7302/13314 · Cited by 8 · see citing works
Untersuchungen uber psychische Hemmung.
Bawden, H. (1902) · Psychological Review · doi:10.1037/h0068299 · Cited by 7 · see citing works
Flagged first, then by citations
Cited by
Sorted by citations
An overview of binary taste–taste interactions
Keast, R. S. J., & Breslin, P. A. S. (2003) · Food Quality and Preference · doi:10.1016/s0950-3293(02)00110-6 · Cited by 615 · see citing works
Self-citationTaste mixture interactions: Suppression, additivity, and the predominance of sweetness
Green, B. G., Lim, J., Osterhoff, F., Blacher, K., & Nachtigal, D. (2010) · Physiology & Behavior · doi:10.1016/j.physbeh.2010.08.013 · Cited by 175 · see citing works
Titratable Acidity, Perceived Sourness, and Liking of Acidity in Drip Brewed Coffee
Batali, M. E., Cotter, A. R., Frost, S. C., Ristenpart, W. D., & Guinard, J.-X. (2021) · ACS Food Science & Technology · doi:10.1021/acsfoodscitech.0c00078 · Cited by 49 · see citing works
Xiang, Q., Xia, Y., Song, J., Nazmus Saqib, M., & Zhong, F. (2023) · Food Chemistry · doi:10.1016/j.foodchem.2022.134034 · Cited by 48 · see citing works
Wilkie, L. M., & Capaldi Phillips, E. D. (2014) · Neuroscience & Biobehavioral Reviews · doi:10.1016/j.neubiorev.2014.07.015 · Cited by 46 · see citing works
Batali, M. E., Lim, L. X., Liang, J., Yeager, S. E., Thompson, A. N., Han, J., Ristenpart, W. D., & Guinard, J.-X. (2022) · Foods · doi:10.3390/foods11162440 · Cited by 33 · see citing works
“However, some bitter and sour components have been shown to have an additive effect, such as increasing concentrations of caffeine increasing perception of the sourness of citric acid, so the increase in bitterness might likewise increase the perception of sour tasting compounds, even if they were not increased notabl…”
Background
- Authors
- Breslin, P. A. S.
- Affiliations
- Monell Chemical Senses Center (US)
- Corresponding author
- Breslin, Paul A.S.
- ORCID
- Breslin, Paul A.S.
- Venue
- Trends in Food Science & Technology
- Publisher
- Elsevier BV
- Published
- 1996-12
- Volume
- 7
- Issue
- 12
- Pages
- 390-399
- ISSN
- 0924-2244 (ISSN-L)
- OpenAlex
- W2083067396
- Cited by
- 185
- References
- 45
- Citations by year
- 2026: 4 · 2025: 8 · 2024: 14 · 2023: 10 · 2022: 11 · 2021: 6 · 2020: 13 · 2019: 10 · 2018: 2 · 2017: 5 · 2016: 8 · 2015: 15 · 2014: 7 · 2013: 13 · 2012: 5
- FWCI
- 1.27
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Trends in Food Science & Technology (publishedVersion)
- Rutgers University Community Repository (Rutgers University) (submittedVersion)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Biochemical Analysis and Sensing Techniques
- Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
- Life Sciences › Neuroscience › Sensory Systems › Olfactory and Sensory Function Studies
- Keywords
- taste interaction, salty taste, sour taste, bitter taste, taste enhancement, taste suppression, sodium salts
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review