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| Poster #244 Taste-Taste and Cross-Modal Interactions in a Real Food System |
| Ashley L Gruman, Helene Hopfer, John E Hayes The Pennsylvania State University Food Science Department, University Park, PA, United States |
In model systems, sweetness and sourness show mutual mixture suppression, but only at high intensity. Prior work in model systems and real foods show cross modal interactions between taste and smell. Here, we leveraged temporal data from a study using commercial gummy confections to test for these types of interactions in a real food. Pre-screened participants (n=148-156) attended two sessions 7 days apart, evaluating the same samples using two different temporal methods; only the discrete time intensity (dTI) data were used here. Four commercially available gummy confections were used: two were gelatin-based and two were starch-based, and one of each gel system was the regular version, while the other was the extra sour version. Participants evaluated sour, sweet, bitter, drying, chewy, and fruity intensity every 15s over 90s. Smoothed temporal curves and scaffolding parameters (i.e. Imax, AUC, etc.) were calculated for each participant, sample, and attribute. Sweetness Imax values did not differ between 3 of the 4 gummies, but one gummy was significantly less sweet. Imax for sourness showed a different pattern: the two sour versions were more sour than the regular ones, as expected, but one of the two sour gummies was more sour than the other sour gummy. Notably, the most sour gummy was also the least sweet, in agreement with Keast and Breslin’s claim that mutual mixture suppression of sweet and sour is intensity dependent. Separately we observed fruity ratings closely mirrored the sweetness ratings and not the sourness ratings, as expected from prior work on minty flavor release in gum. Imax ratings for fruitiness were lowest in the most sour gummy. Collectively, this work suggests patterns seen in model systems can be recapitulated in real worlds with careful psychophysical testing. |