Multisensory flavor perception: Assessing the influence of fruit acids and color cues on the perception of fruit-flavored beverages
Abstract
We report a study designed to investigate the influence of fruit acids (in particular, citric and malic acid) on people's perception of the identity and the intensity of a variety of different fruit-flavored solutions. Participants had to identify the flavor of fruit-flavored drinks that were colored yellow, grey, orange, red, or else were presented as colorless solutions. The participants also rated the intensity of flavor, sweetness, and sourness of each solution using a Labelled Magnitude Scale (LMS). The participants identified the flavors of the beverages more accurately when citric and malic acids were added to the solutions, and/or when the solutions were colored appropriately. Moreover, the perception of flavor intensity was modulated by the presence of the fruit acids in the solutions.
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Addition of colouring had the largest effect on performance of non-tasters, less effect on medium-tasters, and very little effect on colour identification responses of supertasters.
“the addition of colouring had the largest e ect on the performance of the non-tasters, less of an e ect on the medium-tasters, and very little e ect on the colour identification responses of the supertasters.”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [195]
In a flavour identification task, non-tasters correctly identified 19% of solutions, medium tasters 31%, and supertasters 67%.
“Overall, the non-tasters correctly identified 19% of the solutions, the medium tasters 31% and the supertasters 67% of the drinks that they were given to taste.”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [195]
An orange-coloured water solution is significantly sweeter than other colours only in combination with orange flavour.
“Zampini and his colleagues [195] found that an orange-coloured water solution only was found significantly sweeter than other colours in combination with orange flavour.”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [195]
Supertasters show less visual dominance over their perception of flavour than medium tasters, who in turn show less visual dominance than non-tasters.
“supertasters showed less visual dominance over their perception of flavour than medium tasters who, in turn, showed less visual dominance than non-tasters.”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [195]
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Assessing the Role of Visual and Auditory Cues in Multisensory Perception of Flavor
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- Authors
- Zampini, M., Wantling, E., Phillips, N., & Spence, C.
- Affiliations
- University of Trento (IT)
- Unilever (United Kingdom) (GB)
- University of Oxford (GB)
- Corresponding author
- Zampini, Massimiliano
- Venue
- Food Quality and Preference
- Publisher
- Elsevier BV
- Published
- 2008-04
- Volume
- 19
- Issue
- 3
- Pages
- 335-343
- ISSN
- 0950-3293 (ISSN-L)
- OpenAlex
- W2027115122
- Cited by
- 142
- References
- 36
- Citations by year
- 2026: 7 · 2025: 10 · 2024: 11 · 2023: 5 · 2022: 9 · 2021: 3 · 2020: 4 · 2019: 14 · 2018: 4 · 2017: 6 · 2016: 17 · 2015: 9 · 2014: 7 · 2013: 10 · 2012: 4
- FWCI
- 5.96
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Quality and Preference (publishedVersion)
- Institutional Research Information System (Università degli Studi di Trento) (submittedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
- Social Sciences › Psychology › Experimental and Cognitive Psychology › Multisensory perception and integration
- Health Sciences › Nursing › Nutrition and Dietetics › Biochemical Analysis and Sensing Techniques
- Keywords
- citric acid, malic acid, fruit acids, color cues, flavor intensity, sweetness perception
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