Chem. Senses 27: 511-520,
2002
© Oxford University Press 2002
Application of the U and 
' Models in Binary Sweet Taste Mixtures
CNRS, Centre Européen des Sciences du Goût, Dijon, France 1 Chemistry Department, National University of Ireland, Galway, Ireland
Correspondence to be sent to: Paul Laffort, CNRS, Centre Européen des Sciences du Goût, Dijon, France. e-mail: laffort{at}cesg.cnrs.fr
The U and 
' models of sensory interactions, successfully
applied in olfaction for several years, are tested here using data from
published studies on sweetness. The models are subsequently tested on new data
obtained in studies of binary mixtures of four sodium sulfamates. The U model
allows for the estimation of a global interaction, whereas the '
model allows for the distinction between that which is due to an intrinsic
interaction in the mixture itself and that which may be due to the power
function exponents in the mixture. The models give satisfactory predictions
for observed phenomena of sweet taste suppression, synergism or pure
additivity. Additionally, they appear to be more suitable than other models
recently applied in taste, particularly the equiratio model. Application of
the models to the sulfamate mixtures, reveals additivity for sodium
cyclohexylsulfamate (cyclamate)/potassium cyclohexylsulfamate and sodium
cyclohexylsulfamate/sodium exo-2-norbornylsulfamate, respectively; whereas for
sodium cyclohexylsulfamate/sodium 3-bromophenylsulfamate, the models revealed
a slight hypo addition which is simply due to the dissimilarity values of the
power function exponents of the components.
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