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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BackgroundEffects of Stimulus Intensity on Odor Enhancement by Taste
Fujimaru, T., & Lim, J. (2013) · Chemosensory Perception · doi:10.1007/s12078-013-9140-5 · Cited by 40
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Emorine, M., Septier, C., Andriot, I., Martin, C., Salles, C., & Thomas‐Danguin, T. (2015) · Food & Function · doi:10.1039/c4fo01067a · Cited by 39
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Five representative esters and aldehydes from fruits can enhance sweet perception
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“The notion of congruency between sensory qualities was defined as the extent to which two stimuli are appropriate for combination in a food product ( Schifferstein and Verlegh 1996 ).”
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Sorokowska, A., Schoen, K., Hummel, C., Han, P., Warr, J., & Hummel, T. R. (2017) · Frontiers in Human Neuroscience · doi:10.3389/fnhum.2017.00625 · Cited by 35
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“[6] and the present study, others have found that increasing concentrations of congruent aromas have also increased sweet taste enhancement [19,45].”
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InfluentialThe experimental assessment of sensory dominance in a product development context
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Diamond, J. (2005) · Chemical Senses · doi:10.1093/chemse/bjh199 · Cited by 26
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“, as distinct from the effects of perceptual similarity, see [94,96,99,122] on this subtle/intriguing distinction).”
BackgroundCross-modal interaction between cheese taste and aroma
Niimi, J., Eddy, A. I., Overington, A. R., Silcock, P. J., Bremer, P. J., & Delahunty, C. M. (2014) · International Dairy Journal · doi:10.1016/j.idairyj.2014.07.002 · Cited by 23
Visual–Olfactory Interactions: Bimodal Facilitation and Impact on the Subjective Experience
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“All rights reserved. doi:10.1016/j.appet.2009.06.011 & Eckard, 1991), taste (Labbe, Rytz, Morgenegg, Ali, & Martin, 2007; Prescott, Johnstone, & Francis, 2004; Schifferstein & Verlegh, 1996; White & Prescott, 2007), or hearing (Spangenberg, Grohmann, & Sprott, 2005).”
InfluentialMultisensory flavour perception
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Greis, M., Kukkonen, R. E., Lampi, A., Seppä, L., Partanen, R., & Sandell, M. A. (2022) · Foods · doi:10.3390/foods11142030 · Cited by 23
“Previously, it has been demonstrated that lemon aromas can enhance sweetness or sourness, depending on the aroma compounds and food matrix [12,17].”
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Chemosensory Integration and the Perception of Flavor
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Taste and Flavor Roles of Sodium in Foods: A Unique Challenge to Reducing Sodium Intake
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Searching for perceptual similarity within, and between, the (chemical) senses
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“…than merely a matter of semantics: For understanding what exactly we are talking about is important given the suggestion that it is the perceptual similarity between combinations of olfactory and gustatory stimuli that determines the magnitude of any oral referral (Schifferstein & Verlegh, 1996).”
BackgroundFlavor-intensity perception: Effects of stimulus context
Marks, L. E., Shepard, T. G., Burger, K., & Chakwin, E. M. (2011) · Physiology & Behavior · doi:10.1016/j.physbeh.2011.08.039 · Cited by 19
“First, attempts to find assimilation effects in judgments of taste intensity have been unsuccessful [21], probably because assimilation dissipates quickly relative to the interstimulus intervals of 20–30 s typically used in taste and flavor research [21,22].”
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Veldhuizen, M. G., Oosterhoff, A. F., & Kroeze, J. H. A. (2009) · Appetite · doi:10.1016/j.appet.2009.09.008 · Cited by 19
Relationships among Taste Qualities Assessed with Response-Context Effects
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“Congruence, that is, the degree to which a combination of sensations is judged to be familiar, common, or harmonious seems like a natural candidate, but rated congruence is a poor predictor of conflation (Murphy and Cain 1980; Schifferstein and Verlegh 1996).”
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Response Times to Gustatory–Olfactory Flavor Mixtures: Role of Congruence
Shepard, T. G., Veldhuizen, M. G., & Marks, L. E. (2015) · Chemical Senses · doi:10.1093/chemse/bjv042 · Cited by 18
“Congruence is generally defined as “the extent to which 2 stimuli are appropriate for combination in a food product” (Schifferstein and Verlegh 1996).”
BackgroundInfluentialMatsumoto, T., Saito, K., Nakamura, A., Saito, T., Nammoku, T., Ishikawa, M., & Mori, K. (2011) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf203725r · Cited by 18
Retronasal aroma allows feature extraction from taste of a traditional Japanese confection
Gotow, N., Kobayashi, T., & Kobayakawa, T. (2013) · Flavour · doi:10.1186/2044-7248-2-26 · Cited by 14
Individual Differences in Retronasal Odor Responsiveness: Effects of Aging and Concurrent Taste
Flaherty, T. J., & Lim, J. (2016) · Chemosensory Perception · doi:10.1007/s12078-016-9206-2 · Cited by 16
The Multisensory Perception of Flavour
Spence, C., & Piqueras-Fiszman, B. (2014) · Wiley eBooks · doi:10.1002/9781118491003.ch6 · Cited by 16
Gotow, N., Skrandies, W., Kobayashi, T., & Kobayakawa, T. (2021) · Food Quality and Preference · doi:10.1016/j.foodqual.2021.104204 · Cited by 16
Ginieis, R., Abeywickrema, S., Oey, I., Keast, R., & Peng, M. (2022) · Food Quality and Preference · doi:10.1016/j.foodqual.2022.104574 · Cited by 16
The Role of the Senses in Emotion
Rouby, C., Fournel, A., & Bensafi, M. (2016) · Elsevier eBooks · doi:10.1016/b978-0-08-100508-8.00003-5 · Cited by 16
Experience Informs Consummatory Choices for Congruent and Incongruent Odor–Taste Mixtures in Rats
McQueen, K. A., Fredericksen, K. E., & Samuelsen, C. L. (2020) · Chemical Senses · doi:10.1093/chemse/bjaa025 · Cited by 14
Perception of mixtures of odorants and tastants: sensory and analytical points of view
Thomas‐Danguin, T., Barba, C., Salles, C., & Guichard, É. (2016) · Flavour · doi:10.1002/9781118929384.ch14 · Cited by 14
Yang, Y., Kim, S., & Dando, R. (2024) · Food Quality and Preference · doi:10.1016/j.foodqual.2024.105133 · Cited by 14
The Role of Sound Congruency on Ethnic Menu Item Selection and Price Expectations
Muniz, R., Harrington, R. J., Ogbeidea, G.-C., & Seo, H. (2017) · International Journal of Hospitality & Tourism Administration · doi:10.1080/15256480.2016.1276001 · Cited by 13
“…of congruency has been linked to learned associations (Laurienti, Kraft, Maldjian, Burdette, & Wallace, 2004) and has been shown to enhance perceptions of quality and liking when auditory and food stimuli are in a perceived state of congruency (Schifferstein & Verlegh, 1996; Seo & Hummel, 2011).”
BackgroundTomita, S., Terao, Y., Hatano, T., & Nishimura, R. (2014) · International Journal of Oral and Maxillofacial Surgery · doi:10.1016/j.ijom.2014.02.006 · Cited by 13
Processing information about flavour
Holley, A. (2006) · Elsevier eBooks · doi:10.1533/9781845691400.1.36 · Cited by 14
Stocke, S., & Samuelsen, C. L. (2024) · Journal of Neuroscience · doi:10.1523/jneurosci.0071-24.2024 · Cited by 13
Sensory incongruity and surprise in product design
Ludden, G. (2008) · Research Repository (Delft University of Technology) · Cited by 13
Measuring consumer response to complex perception: Scaling vs. categorization task
Labbe, D., Pineau, N., & Martin, N. (2011) · Food Quality and Preference · doi:10.1016/j.foodqual.2011.04.002 · Cited by 11
Cross-Modal Integration in Olfactory Perception
Seo, H., & Hummel, T. R. (2017) · Springer eBooks · doi:10.1007/978-3-319-26932-0_47 · Cited by 13
Gotow, N., Esumi, S., Kubota, H., & Kobayakawa, T. (2018) · Beverages · doi:10.3390/beverages4020028 · Cited by 11
Multisensory Human-Food Interaction
Nijholt, A., Karunanayaka, K., & Velasco, C. (2018) · Frontiers research topics · doi:10.3389/978-2-88945-518-8 · Cited by 9
Visual Priming Influences Olfactomotor Response and Perceptual Experience of Smells
Manesse, C., Fournel, A., Bensafi, M., & Ferdenzi, C. (2020) · Chemical Senses · doi:10.1093/chemse/bjaa008 · Cited by 10
“The results on PEA are consistent with previous studies reporting that visual environmental cues can prime odor processing and render odors more salient (Schifferstein and Verlegh, 1996; Gottfried and Dolan, 2003).”
Metabolic effects of colour- and odour-induced sweetness enhancement
Wang, Q. J., Corrêa, C. M. C., Andersen, S. K., Birkle, P., & Jeppesen, P. B. (2023) · Food Quality and Preference · doi:10.1016/j.foodqual.2023.105056 · Cited by 10
Evaluating cognitive penetrability of perception across the senses
Vetter, P., Badde, S., Ferrè, E. R., Seubert, J., & Shinn‐Cunningham, B. G. (2024) · Nature Reviews Psychology · doi:10.1038/s44159-024-00382-1 · Cited by 14
“Multisensory effects on hedonic evaluation of gustation are object-specific 187–189 , indicating that they are the result of associative learning and, as such, cognitively mediated.”
Les mots évoquent-ils des saveurs ? Une comparaison entre étudiants de France, du Vietnam et des USA
Sauvageot, F., Nguyen, D. H., & Valentin, D. (2000) · Sciences des Aliments · doi:10.3166/sda.20.491-522 · Cited by 10
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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