| abstract |
(57) [Summary] [PROBLEMS] To compensate for the degradation of sweetness due to the decomposition of aspartame, to maintain and enhance the masking effect of sour taste, and to prevent the deterioration of the masking effect due to decomposition under long-term storage. To provide a sour masking method. SOLUTION: A sour masking method using aspartame and one or more sweeteners in an amount equal to or less than a sweetness threshold value to a sour food. |