味の相互関係について (第2報)

塩から味と酸味の関係

抄録

Present study was carried out in order to obtain the information of the relationship between the saltiness and sourness of food. The relationship was examined by organoleptic test using the solution mixture of sodium chloride and acetic acid at the concentrations corresponding to the ordinary food.
The saltiness of sodium chloride was intensified by the addition of a small amount of acetic acid. That is, the saltiness of 1-2% sodium chloride solution was enhanced by the addition of 0.01% acetic acid, and that of 10-20% solution was enhanced by 0.1% acetic acid. However, the saltiness of 1-2% sodium chloride solution was reduced by the addition of 0.05% acetic acid, and also that of 10-20% solution was reduced by above 0.3% acetic acid.
The sourness in all concentrations was enhanced by the addition of a small quantity of sodium chloride, while it was reduced by the addition of a large quantity.