The Relative Perception of Weak Sucrose‐Citric Acid Mixtures

SUMMARY The perception of changes in the relative intensity of sweetness and acidity was investigated with series of sucrose‐citric acid mixtures at near‐threshold intensities—up to 2% sucrose and up to .0885% citric acid. Changes in citric acid concentration were generally perceived by some tasters to increase sweetness and by other tasters to decrease sweetness. Similarly, changes in sucrose concentration increased or decreased perceived acidity. It is suggested that contradictions between this and previous studies might be due to differences in procedure, which could affect the relative perception of taste intensities. Perceptual processes play as great a part in determining responses to very weak tastes as do the stimuli themselves. Controls and measures of tasters' prior relevant behavior are suggested to be necessary for proper interpretation of their responses.