味の相互関係について (第4報)
甘味と酸味の関係
1977 年 28 巻 4 号 p. 282-286
詳細
1977 年 28 巻 4 号 p. 282-286
In many instances a food stuff has both sweet and sour tastes and proper combination of sweetness and sourness is one of the factors in making the taste good.
An experimental study has been carried out to find out the relationship between sweetness and sourness in a food stuff.
The results of the experiments are as follows :
Sweetness became less by the addition of only a small amount of acetic acid, and the rate of the sweetness lessened was directly proportional to the amount of acetic acid added.
Sourness became less by the addition of sucrose. The rate of the sourness lessened was not directly proportional to the sucrose added, but it seemed that the rate of sourness lessened was in proportion to pH of the acetic acid solution. Namely, acetic acid solutions stronger than 0.3% in concentration were not masked by adding even a large amount of sucrose.
