Given the significance of dynamic taste perception, this study focused on sucrose and citric acid as research subjects to investigate quantitative principles governing the dynamic interactive responses between sweet and sour taste perception. Time-intensity experiments (30 assessors) revealed a logarithmic correlation between I max , AUC, and concentration, indicating that the sweetness of 2-10% sucrose and sourness of 0.006-0.024% citric acid exhibited mutual inhibition. Temporal dominance of sensations study (30 assessors) reveals that during the initial stage, the predominant attributes are sweetness and sourness, while in the later stage, salivation emerged as the dominant attribute across varying ratios of sweet-dominant, sour-dominant, and balanced sweet-sour sensations. At various sweet-to-sour ratios, dynamic liking (30 assessors) evaluation determined the optimal acceptance ratio of sweet-to-sour and elucidated the influential attributes of perceived preference along with their operational principles. The aforementioned research findings on the dynamic sweet-sour taste interaction patterns hold substantial implications for informing practical applications in the food industry.
As a worldwide popular drink, black tea has always been one of the main focuses of tea studies. However, few studies have addressed the flavor profiles and related components, and most researches were based on a single factor. This study investigated the effects of multiple brewing conditions (temperature, time, water/tea ratio, and particle size) on the phytochemicals (non-volatile and volatile compounds) and sensory profiles of black tea infusions through response surface methodology. The regression models describing the brewing of detected indexes were significant (p ≤ 0.01) and reliable (R 2 ≥ 0.902). The particle size led to the greatest variation of non-volatile compounds and presented negative correlations, while the water/tea ratio affected the composition of volatile compounds the most. Meanwhile, through the addition of the selected aroma compounds (geraniol and β-ionone), an enhancement of black tea infusion sweetness was observed, proved the existence of odor–taste interaction in black tea infusions.
危险品化学品经营许可证（带存储）