MIXTURE EFFECTS
H. Lawless

1. Taste Mixtures

   Mixture suppression is the rule.
   

   Suppression (def. 1): Tastes are weaker in mixtures than in equimolar unmixed solutions. Sugar cuts sourness and bitterness in wine.

   Suppression (def. 2): Mixtures are less intense than the sum of the components.

   Exceptions: NaCl (weak) enhances sucrose sweetness.
   MSG & IMP (glutamate and ribonucleotide Òflavor enhancersÓ)
   Sweetener synergy.
   Mistaken ratings of smell as taste; sweet (retronasal) flavor illusions

2. "Release from suppression' effect:
   after adaptation to one component of a mixture, the other seems more intense.
   it is released from the mixture inhibition.

   Why does your wine taste too sweet after vinagrette?
   

   Too sour after pecan pie?

3. As in taste, adaptation, mixture inhibition and release effects occur for smell - important in volatile flavors and aroma impressions.

4. DO TASTE AND SMELL INTERACT?
   (Of course they do - every cook knows that)! BUT . . .
   
   1. Rated intensities (e.g. sucrose plus citral) are about 90% additive.
   2. Subjects will misattribute retronasal sensations to "taste."
   3. Harsh tastes suppress and pleasant tastes enhance flavors.
   4. Interactions change with various taste/flavor combinations.
   5. Apparent interactions change with instructions to subjects.
      "Dumping" of volatile sensations onto taste may occur.