Some clear and precise definitions of the interactions of tastes, i.e. additive, mixing suppressing, counteracting, and synergistic effects, are given. Interrelationships among various sweet substances, such as sugars, synthetic sweetners, and amino acids, were measured as exactly as possible and the experimental observations were systematically explained according to the given definitions. In the present experiments, additive, mixing, and synergistic effects were observed, while suppressing and counteracting effects were not found. A mathematical expression on the synergistic effect was applied to some substances which caused this phenomenon.

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