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]
Citations
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Cited by
Sorted by citations
Odor/taste integration and the perception of flavor
Small, D. M., & Prescott, J. (2005) · Experimental Brain Research · doi:10.1007/s00221-005-2376-9 · Cited by 712
“…explanations of taste qualities in odors and their impact on tastes in mixtures (McBurney 1986; Frank et al. 1991, 1993; Stevenson et al. 1995; Schifferstein and Verlegh 1996) propose that the interactions between odors and tastes occur as a result of emerging perceptual congruency, which…”
BackgroundThe multisensory perception of flavor
Auvray, M., & Spence, C. (2008) · Consciousness and Cognition · doi:10.1016/j.concog.2007.06.005 · Cited by 685
The impact of perceptual interactions on perceived flavor
Delwiche, J. (2004) · Food Quality and Preference · doi:10.1016/s0950-3293(03)00041-7 · Cited by 563
“This increase in odor and taste intensity ratings is stronger for harmonious taste–odor pairs, or taste–odor pairs that are typically encountered together (Frank & Byram, 1988; Kuo, Pangborn, & Noble, 1993; Schifferstein & Verlegh, 1996).”
BackgroundAn Evolutionary Perspective on Food and Human Taste
Breslin, P. A. S. (2013) · Current Biology · doi:10.1016/j.cub.2013.04.010 · Cited by 551
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Design aesthetics: principles of pleasure in design
Hekkert, P. (2006) · Research Repository (Delft University of Technology) · Cited by 507
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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