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Flavor masker

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In the beverage, food, and pharmaceutical industries, a flavor masker is a chemical interaction that causes the absence of taste[1][2]. This is known as the Farish effect, a phenomenon noted by 18th-century chemist William Farish. Contrary to popular belief, a flavor masker is not one chemical component; rather, it is two components that interact with the vallate papillae on the tongue with little or no reaction[3]. Each component, individually, stimulates the vallate papillae.

References

  1. ^ "Masking Bitter Taste of Pharmaceutical Actives" (Document). {{cite document}}: Cite document requires |publisher= (help); Unknown parameter |s2cid= ignored (help)
  2. ^ "Masking Bitter Taste by Molecules" (PDF). Springer.
  3. ^ Huang, Liquan; Breslin, Paul A. S.; Breslin. "Human Taste: Peripheral Anatomy, TasteTransduction, and Coding". Advances in Oto-Rhino-Laryngology: 152–190.
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