Interrelationships Among Synergism, Potentiation, Enhancement and Expanded Perceived Intensity Vs Concentration



The interrelationships among the flavor concepts synergism, potentiation, enhancement and expanded perceived intensity vs concentration have been investigated. The synergistic effects of sodium glutamate-inosine monophosphate, cyclamate-saccharin and fructose-saccharin can be considered as a single or double enhancement, depending on whether one or both components influence the taste intensity of its counterpart. The flavor concepts could be studied simultaneously in taste intensity interaction experiments with sucrose, glucose, fructose and xylitol using a special experimental design. Expanded perceived intensity vs concentration can be regarded as self-potentiation.