{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,7]],"date-time":"2026-07-07T20:14:20Z","timestamp":1783455260523,"version":"3.55.0"},"reference-count":61,"publisher":"Wiley","issue":"11","license":[{"start":{"date-parts":[[2026,5,20]],"date-time":"2026-05-20T00:00:00Z","timestamp":1779235200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,5,20]],"date-time":"2026-05-20T00:00:00Z","timestamp":1779235200000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2026,8,30]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>\n                      Taste interactions have been a focus of research in recent decades; however, many underlying mechanisms remain unclear. This study investigated the sweet\u2013sweet and sweet\u2013bitter interaction mechanisms between sucrose and 60% rebaudioside A (REBA) in a complex cocoa model system. A split\u2010tongue method was used to assess peripheral and central interaction effects, allowing the tongue to serve as its own control. The study was conducted under normal conditions and under a sweetness\u2010blocked condition induced by a pre\u2010rinse with\n                      <jats:italic>Gymnema sylvestre<\/jats:italic>\n                      extract. Participants (\n                      <jats:italic>n<\/jats:italic>\n                      \u2009=\u200965) were aged 18\u201335\u2009years and evaluated sweetness and bitterness intensity during each of the two sessions.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>Under normal conditions, no discernible difference in bitterness ratings was observed between the sucrose\u2013REBA mixture and their separate presentations on opposing sides of the tongue. However, under sweetness\u2010blocked conditions, the sucrose + REBA mixture was perceived as less bitter than when the components were presented individually.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>The results indicated that sucrose has a bitterness\u2010suppressing effect on REBA that is independent of sweetness. Rebaudioside A sweetness was blocked more efficiently than sucrose sweetness. Overall, the observations suggest that taste interactions within this model system may occur primarily at the peripheral level. \u00a9 2026 Society of Chemical Industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.70711","type":"journal-article","created":{"date-parts":[[2026,5,21]],"date-time":"2026-05-21T04:55:07Z","timestamp":1779339307000},"page":"6735-6744","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Sweetness\u2010independent bitterness suppression of rebaudioside A by sucrose in a cocoa model"],"prefix":"10.1002","volume":"106","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-3410-0443","authenticated-orcid":false,"given":"Risia Cristina Coelho","family":"Lacerda","sequence":"first","affiliation":[{"name":"Sensory Science and Consumer Studies Laboratory, Department of Food Engineering and Technology University of Campinas  Campinas Brazil"},{"name":"Food Perception and Liking 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