Taste and flavor (retronasal olfaction) interact in the brain. The rules of that interaction are not well understood. This study uses 2 taste modifiers that alter sweet to examine the effects on flavors. Subjects used the Global Sensory Intensity Scale to assess the aroma, sweetness, sourness, and flavor of 10 foods. As previous work had shown, miracle fruit added sweetness to acids, which secondarily reduced sourness (mixture suppression) and Gymnema sylvestre reduced sweetness in sweet foods as well as the sweetness induced by miracle fruit. In this study, multiple regression showed that both sweet and sour contribute to flavor. Gymnema sylvestre reduced the perceived sweet of predominantly sweet foods (chocolate and maple syrup) as expected; reducing the sweet, reduced the flavor. The effects of miracle fruit were complicated by its dual action: intensification of sweet and reduction of sour. Predominantly sour foods (vinegar, lemon, mustard, pickle) were sweetened by miracle fruit but any flavor enhancement associated with the added sweet appears to have been countered by the flavor reduction associated with reduced sourness. Moderately sour foods that are also sweet (tomatoes, strawberries) were sweetened by miracle fruit and thus flavor was enhanced; flavor loss through sour reduction was apparently not sufficient to counter the flavor enhancement due to increased sweet so the net result was that tomato and strawberry flavors were enhanced. The flavors of control foods (not predominantly sweet or sour [sausage, peanuts]) showed only small changes.

中文翻译：

---

与奇迹果和匙羹藤相关的风味变化。

味觉和风味（鼻后嗅觉）在大脑中相互作用。这种相互作用的规则尚不清楚。本研究使用 2 种改变甜味的口味调节剂来检验其对口味的影响。受试者使用全球感官强度量表来评估 10 种食物的香气、甜味、酸味和风味。正如之前的研究表明，神秘果增加了酸的甜味，从而减少了酸味（混合抑制），匙羹藤减少了甜食中的甜味以及神秘果引起的甜味。在这项研究中，多元回归表明甜味和酸味都有助于风味。正如预期的那样，匙羹藤降低了主要甜食（巧克力和枫糖浆）的甜味；减少甜味，减少风味。神秘果的功效因其双重作用而变得复杂：增强甜味和减少酸味。主要是酸的食物（醋、柠檬、芥末、泡菜）通过神秘果增甜，但与添加甜味相关的任何风味增强似乎都被与酸味减少相关的风味减少所抵消。中等酸度的甜味食物（西红柿、草莓）通过神秘果增甜，从而增强风味；通过减少酸味而造成的风味损失显然不足以抵消由于甜味增加而导致的风味增强，因此最终结果是番茄和草莓的风味得到增强。对照食品（主要不是甜或酸[香肠、花生]）的口味仅显示出很小的变化。