Sweetness and saltiness of compound solutions of sucrose and NaCl as a function of concentration of solutes.

Abstract

The sweetness and saltiness of 25 compound solutions of sucrose and NaCl were measured in terms of the concentration of equi-sweet simple solutions of sucrose and of equi-salt solutions of NaCl. Some enhancement of sweetness was found in the case of weak solutions. The principle effect, however, was one of masking. Amount of masking, averaged over different concentrations of the masked solution, is well described by a single expression in both cases.