The relpy below was offered by Tom a few years back here on the forum. Actually, he was quoting a post from another forum that was made by Joe Ames. And Joe knows stuff.
A question was asked on Ray Basso's forum about toning down a flavor,without changing the whole sauce.
Joe Ames,our guru on sausage,ingredients ,and general knowledge offered this.
Posted by Joe Ames on February 26, 2004 at 04:52:28:
In Reply to: Re: Too much spice posted by bbqBob on February 26, 2004 at 04:14:56:
Citric acid is depressed by sucrose and by sodium chloride.
(Sour is cut back by sweet and/or salt.)
Sucrose sweetness is reduced by citric acid.
(Sugar sweet is cut back by sour.)
Sucrose sweetness is enhanced by sodium chloride.
(Sugar sweetness is perked up by salt.)
Sodium chloride (saltiness) is reduced by sucrose.
(Salt taste is reduced by sugar.)
Acids enhance sodium chloride (saltiness).
(Sour boosts saltiness.)
Reaction of heat and cold upon taste sensation separates sensations from bitter and sour and from sweet and salty.
(If your product is hot or cold when you taste it will have a bearing on how and when you taste bitter and/or sour from sweet and/or salty.)