The DOI matches its Crossref record; 64 of the 69 references it cites were found in a registry or an index.
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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“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]
In the citing paper
“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]
In the citing paper
“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]
In the citing paper
“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]
In the citing paper
“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]
In the citing paper
“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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Bertelsen, A. S., Mielby, L. A., Alexi, N., Byrne, D. V., & Kidmose, U. (2020) · Foods · doi:10.3390/foods9020146 · Cited by 63
“Indeed, congruency has been found to affect pleasantness of aroma-taste mixtures [16,70].”
BackgroundInfluentialKim, S., Park, E., Fu, Y., & Jiang, F. (2021) · Appetite · doi:10.1016/j.appet.2021.105310 · Cited by 69
“This explains the ‘food labelling-taste incongruence’ from the expectancy perspective (Okamoto et al., 2009; Schifferstein & Verlegh, 1996).”
BackgroundBertelsen, A. S., Mielby, L. A., Alexi, N., Byrne, D. V., & Kidmose, U. (2020) · Chemical Senses · doi:10.1093/chemse/bjaa012 · Cited by 59
Reducing salt in cheese and dairy spreads
Guinee, T. P., & O’Kennedy, B. T. (2007) · Elsevier eBooks · doi:10.1533/9781845693046.3.332 · Cited by 59
Velázquez, A. L., Vidal, L., Varela, P., & Ares, G. (2019) · Food Research International · doi:10.1016/j.foodres.2019.108920 · Cited by 61
Fürst, A., Pečornik, N., & Binder, C. (2020) · Journal of Retailing · doi:10.1016/j.jretai.2020.09.006 · Cited by 58
Pairing flavours and the temporal order of tasting
Spence, C. J., Wang, Q. J., & Youssef, J. (2017) · Flavour · doi:10.1186/s13411-017-0053-0 · Cited by 60
Odor-Induced Saltiness Enhancement: Insights Into The Brain Chronometry Of Flavor Perception
Sinding, C., Thibault, H., Hummel, T. R., & Thomas‐Danguin, T. (2020) · Neuroscience · doi:10.1016/j.neuroscience.2020.10.029 · Cited by 57
Churchill, A., Meyners, M., Griffiths, L., & Bailey, P. (2009) · Food Quality and Preference · doi:10.1016/j.foodqual.2009.02.002 · Cited by 58
“This phenomenon has been explored by Stevenson (2001), Frank and Byram (1988), Shaffer and Frank (1990), Frank, Shaffer, and Smith (1991) and Schifferstein and Verlegh (1996) .”
BackgroundA Proposed Model of a Flavor Modality
Small, D. M., & Green, B. G. (2011) · Frontiers in neuroscience · doi:10.1201/9781439812174-46 · Cited by 56
Comparison between odour and aroma profiles of Chilean Pisco spirit
y Lillo, M. P., Latrille, É., Casaubon, G., Agosin, E. E., Bordeu, E., & Martin, N. (2004) · Food Quality and Preference · doi:10.1016/j.foodqual.2004.01.002 · Cited by 57
Greis, M., Nolden, A. A., Kinchla, A. J., Puputti, S., Seppä, L., & Sandell, M. A. (2023) · Food Quality and Preference · doi:10.1016/j.foodqual.2023.104848 · Cited by 56
Multimodal Chemosensory Integration through the Maxillary Palp in Drosophila
Shiraiwa, T. (2008) · PLoS ONE · doi:10.1371/journal.pone.0002191 · Cited by 56
“Sweetness is enhanced by strawberry or lemon odor, but not by peanut butter or ham odor [4,5].”
BackgroundOdour-modulation of taste ratings by chefs
Boakes, R. A., & Hemberger, H. (2012) · Food Quality and Preference · doi:10.1016/j.foodqual.2012.01.006 · Cited by 55
“…enhancement’, the increase in sweetness of a sucrose solution that is produced by adding an odorant with no taste property whatsoever (Bingham, Birch, de Graaf, Behan, & Perring, 1990; Clark & Lawless, 1994; Frank & Byram, 1988; Schifferstein & Verlegh, 1996; Stevenson, Prescott, & Boakes, 1999).”
BackgroundFondberg, R., Lundström, J. N., Blöchl, M., Olsson, M. J., & Seubert, J. (2018) · Appetite · doi:10.1016/j.appet.2018.02.012 · Cited by 56
Dose-Response Relationships for Vanilla Flavor and Sucrose in Skim Milk: Evidence of Synergy
Wang, G., Hayes, J. E., Ziegler, G. R., Roberts, R., & Hopfer, H. (2018) · Beverages · doi:10.3390/beverages4040073 · Cited by 54
“As defined by Schifferstein and Verlegh [12], the extent to which two stimuli interact in combination in a food is called congruency.”
BackgroundFlavor binding: Its nature and cause
Stevenson, R. J. (2014) · Psychological Bulletin · doi:10.1037/a0033473 · Cited by 52
Can Ambient Scent Enhance the Nightlife Experience?
Schifferstein, H. N. J., Talke, K. S. S., & Oudshoorn, D.-J. (2011) · Chemosensory Perception · doi:10.1007/s12078-011-9088-2 · Cited by 51
Kora, E. P., Latrille, É., Souchon, I., & Martin, N. (2003) · Journal of Sensory Studies · doi:10.1111/j.1745-459x.2003.tb00395.x · Cited by 51
Guichard, É., Galindo‐Cuspinera, V., & Féron, G. (2018) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2018.01.010 · Cited by 50
“The quality of the 290 aroma-taste interaction basically depends on the capacity of two stimuli to be appropriate for 291 the combination in a food product (congruency) (Schifferstein & Verlegh, 1996).”
BackgroundWang, Q. J., Mielby, L. A., Thybo, A. K., Bertelsen, A. S., Kidmose, U., Spence, C., & Byrne, D. V. (2019) · Journal of Sensory Studies · doi:10.1111/joss.12492 · Cited by 49
“…as those 71 associated with caramel, vanilla, and berries have been found to increase the perception of 72 sweetness, at least in Western participants (e.g., Delwiche, 2004; Frank & Byram, 1988; 73 Schifferstein & Verlegh, 1996; Stevenson & Boakes, 2004; see Auvray & Spence, 2008, for a 74 review).”
BackgroundMultimodal Chemosensory Interactions and Perception of Flavor
Prescott, J. (2011) · Frontiers in neuroscience · doi:10.1201/b11092-45 · Cited by 49
Neurocognitive mechanisms of odor-induced taste enhancement: A systematic review
Ai, Y., & Han, P. (2022) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2022.100535 · Cited by 51
Surprise and humor in product design
Ludden, G., Kudrowitz, B. M., Schifferstein, H. N. J., & Hekkert, P. (2012) · Humor - International Journal of Humor Research · doi:10.1515/humor-2012-0015 · Cited by 49
“In other words, the inappropriate sensory stimuli can be perceived as less pleasant because they are inappropriate (e.g., Schifferstein and Verlegh 1996).”
Background
Metadata
- 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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