The interaction between sweetness a

The interaction between sweetness and sourness was demonstrated
by Prescott, Ripandelli, and Wakeling (2001). This effect is
variable and influenced by sucrose concentrations, once in all the
concentrations of citric acid evaluated (0, 3, 6, and 12 mM), a
reduction of stimulus perception was only observed at the higher
sucrose concentrations (0.3 and 0.6 M). With respect to adstringency,
as reported by Lyman and Green (1990), the increase in
viscosity and sweetness with sucrose reduced the adstringency of
tannic acid solutions (Lyman & Green, 1990).