Abstract
Use of omission tests have allowed us to overcome masking, additive, and synergistic effects that are problematic limitations in studing the effects of tast-active compounds in foods. From the results obtained from physico-chemical analyses of water-soluble food extracts matching synthetic taste mixtures were created. The taste equality of the synthetic mixtures to that of the food extracts were verified by sensory analysis. Omission of one or several components (e.g. sugars, salts, peptides, acids and minerals) in the synthetic mixtures determined the direct and indirect contributions of each compound to taste. Examples of omission tests with goat and camembert cheese, and tomato juice extracts are presented.
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