Taste and olfaction: Independence vs interaction
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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 [98]
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- Authors
- Murphy, C., & Cain, W. S.
- Affiliations
- Yale University (US)
- ORCID
- Murphy, Claire
- Venue
- Physiology & Behavior
- Publisher
- Elsevier BV
- Published
- 1980-03
- Volume
- 24
- Issue
- 3
- Pages
- 601-605
- ISSN
- 0031-9384 (ISSN-L)
- OpenAlex
- W2062321816
- Cited by
- 270
- References
- 10
- Citations by year
- 2026: 1 · 2025: 5 · 2024: 6 · 2023: 9 · 2022: 7 · 2021: 7 · 2020: 9 · 2019: 8 · 2018: 7 · 2017: 8 · 2016: 10 · 2015: 13 · 2014: 4 · 2013: 9 · 2012: 12
- FWCI
- 2.29
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Physiology & Behavior (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Neuroscience › Sensory Systems › Olfactory and Sensory Function Studies
- Social Sciences › Psychology › Experimental and Cognitive Psychology › Multisensory perception and integration
- Health Sciences › Nursing › Nutrition and Dietetics › Biochemical Analysis and Sensing Techniques
- Keywords
- taste-odor interaction, olfaction, taste perception, citral, sodium chloride, sucrose, sensory inhibition
- MeSH terms
- Female, Humans, Male, Sensory Thresholds, Smell, Sodium Chloride, Sucrose, Taste
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