Anyone have any idea of the chemistry of how sugar masks acidity in foods and beverages?

We can taste 4 things. They are sweet, salty, sour and bitter. If there is more sugar than acid(sour) then we taste it as sweet.


Some people put a pinch of sugar in things that received too much salt for the same effect. Salty is on the sides of the tongue, bitter at the very back and sweet in the front. The middle is sour.