Cited by 185Biochemical Analysis and Sensing TechniquesSensory Analysis and Statistical MethodsOlfactory and Sensory Function Studies

Interactions among Salty, Sour and Bitter Compounds

Breslin, Paul A.S.·1996·Trends in Food Science & Technology

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Registry

Crossref · 10.1016/s0924-2244(96)10039-x

Cites

45 of 45 references verified0 citation errors · 0 not checkable

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  • 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].”

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Authors
Breslin, P. A. S.
Affiliations
Monell Chemical Senses Center (US)
Corresponding author
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

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