Interactions in caffeine-sucrose and coffee-sucrose mixtures: evidence of taste and flavor suppression

Taste–taste and flavor–taste interactions (suppression)in caffeine–sucrose and coffee–sucrose mixtureswere determined. Similar interactions for both types of mixturesshowed an extended hypoadditivity effect for overall taste orflavor intensity (percentage of suppression about 30–40%).Futhermore, mutual suppression among the components has beendetermined. Firstly, the physical intensity of the suppressivecomponent controls the amount of suppression of the other component.Thus, the suppression of bitterness and coffee flavor qualitiesincrease when sucrose levels increase, and similarly, the suppressionof sweetness increases when caffeine or coffee levels rise.Secondly, the magnitude of suppression depends upon the qualityof the suppressive component. Comparisons of the reciprocalactions were made at similar subjective intensities of the mixture'sconstituents in isolation. The results showed that, at similarperceived intensities, caffeine bitterness or coffee flavorwere suppressed by sucrose but sweetness was not affected bycaffeine or coffee.