| Abstract
| - The maximal perceived sweet intensity (Ipmax) and the sweet persistence constant (T) of neohesperidin dihydrochalcone (NHD), were significantly reduced in a mixture containing naringin (NAR), a bitter flavone analog of NHD Sucrose octa-acetate (SOA), another bitter stimulus, reduced the Ipmax of NHD in mixtures, but no appreciable decrease in T values was found. Linear regression analyses performed on the IPmax data of either NHD + NAR or NHD + SOA (logIpmax versus log concentration) produced slope values lower than those of NHD alone. Moreover, taste similarity experiments revealed that the mixture of NHD + NAR was located further than NHD from the sugar area in the multi-dimensional scaling (MDS) map. It is concluded that the reduction in Tvalues of NHD by NAR was apparently related to the reduced Ipmax levels and that such a mixture produces a sweet quality inferior to that of NHD.
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