抄録
In this study, the relationship between saltiness and sweetness was examined by Organoleptic test with mixture solutions of sodium chloride and sucrose. The concentrations of the materials in the solutions corresponded to those in food.
The saltiness of sodium chloride was reduced by the addition of sucrose, and the saltiness of 1-2% sodium chloride solution was almost disappeared by 7-10 times sucrose additions. Also of 10% sodium chloride solution was almost disappeard by 10 times sucrose additions, but the saltiness of 20% sodium chloride solution could not be disappeared even by the addition of a large quantity of sucrose. Namely, the ratio of sucrose to sodium chloride to cause the saltiness disappearance was greater at higher than at lower sodium chloride concentrations.
The sweetness was enhanced even by the addition of a little quantity of sodium chloride.
However, the ratio of sodium chloride to sucrose for the effective enhancement was greater at lower than at higher sucrose concentrations.
