The role of congruency and pleasantness in odor-induced taste enhancement
Open accessAbstract
Although odorants and tastants are perceived by two different senses, the rated intensity of a tastant may increase if an odorant is added. The size of the odor-induced taste enhancement is said to depend on the perceptual similarity between the tastant and the odorant, and on the task instruction which affects subjects' working concepts of attribute categories. It is investigated whether congruency or pleasantness (halo-effects) can replace perceptual similarity in accounting for odor-induced taste enhancement. Sweetness intensity, pleasantness, and degree of congruency are determined for three sucrose/odorant combinations. Odor-induced enhancement is found only for congruent mixtures (sucrose/strawberry and sucrose/lemon). In addition, highly congruent mixtures are more pleasant than expected under additivity. The pleasantness judgments for incongruent combinations (sucrose/ham) follow a subtractive rule. The congruency ratings can account for a significant part of the pleasantness ratings, but not for the degree of sweetness enhancement. Also, the pleasantness ratings are not related to the degree of enhancement. Therefore, congruency or pleasantness ratings cannot replace similarity ratings in accounting for odor-induced taste enhancement.
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Congruency is a necessary condition for aroma-induced sweetness enhancement to occur, but the degree of congruency does not relate to the level of sweetness enhancement.
“This indicates that congruency is a necessary condition for aroma-induced sweetness enhancement to occur, but that the degree of congruency does not relate to the level of sweetness enhancement.”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [45]
The degree of congruency affects the pleasantness of the mixtures, but pleasantness scores cannot predict the level of sweetness enhancement.
“The degree of congruency did, however, a ect the pleasantness of the mixtures, but as for congruency, the pleasantness scores could not predict the level of sweetness enhancement.”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [45]
Aromas such as caramel, vanilla, and berry flavours increase the perception of sweetness, at least in Western participants.
“Aromas such as caramel, vanilla, and berry flavours have been found to increase the perception of sweetness, at least in Western participants (e.g., [2,44,45,93-100], see References [1,101] for reviews).”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [45]
Ratings of congruency do not contribute to the predictive power of the regression predicting sweetness enhancement.
“However, the ratings of congruency did not contribute to the predictive power of the regression predicting sweetness enhancement.”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [45]
Strawberry and lemon aromas increase sweetness ratings, but ham aroma does not.
“As expected, they found that strawberry and lemon aromas increased sweetness ratings, but that the aroma of ham did not.”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [45]
Most studies have shown bigger sweetness-enhancing effects of aromas at lower rather than higher sucrose concentrations.
“While not all studies have shown bigger e ects at lower rather than higher sucrose concentrations [44], most studies have [45,104,105].”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [45]
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- Authors
- Schifferstein, H. N. J., & Verlegh, P. W. J.
- Affiliations
- Wageningen University & Research (NL)
- Corresponding author
- Schifferstein, Hendrik N.J
- Venue
- Acta Psychologica
- Publisher
- Elsevier BV
- Published
- 1996-10
- Volume
- 94
- Issue
- 1
- Pages
- 87-105
- ISSN
- 0001-6918 (ISSN-L)
- OpenAlex
- W2127801841
- Cited by
- 293
- References
- 69
- Citations by year
- 2026: 5 · 2025: 8 · 2024: 14 · 2023: 11 · 2022: 16 · 2021: 9 · 2020: 17 · 2019: 16 · 2018: 16 · 2017: 12 · 2016: 18 · 2015: 13 · 2014: 11 · 2013: 16 · 2012: 10
- FWCI
- 2.17
- Type
- journal article
- Language
- en
- Open access
- green
- research.wur.nl
- Locations
- Acta Psychologica (publishedVersion)
- PubMed (publishedVersion)
- Socio-Environmental Systems Modeling (acceptedVersion)
- VU Research Portal (submittedVersion)
- Data Archiving and Networked Services (DANS) (submittedVersion)
- Topics
- Social Sciences › Psychology › Experimental and Cognitive Psychology › Multisensory perception and integration
- Life Sciences › Neuroscience › Sensory Systems › Olfactory and Sensory Function Studies
- Health Sciences › Nursing › Nutrition and Dietetics › Biochemical Analysis and Sensing Techniques
- Keywords
- crossmodal congruency, perceptual similarity, halo effect, taste pleasantness, sweetness intensity, sucrose, multisensory integration, additivity
- MeSH terms
- Adult, Female, Food Preferences, Humans, Male, Psychophysics, Smell, Taste, Dietary Sucrose
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