How can aroma-related cross-modal interactions be analysed? A review of current methodologies
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Understanding the mechanisms involved in the perception of food aroma is one of the major objectives of flavour studies. Yet, it remains difficult to explain this perception due to the diversity of cross–modal interactions that occur between aroma, taste and texture during food consumption. Various sensory and instrumental methods have been developed to describe such interactions and to highlight their origins. Each of them has its own advantages and drawbacks. This paper describes the methods used over the past decade in order to help researchers choose the right approach to study aroma–related interactions. Their objectives, weaknesses and strengths are reported and contrasted. Their ability to reveal interactions in model and real food matrices is also discussed. Finally, innovative original approaches are presented.
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In the majority of studies investigating odour-induced changes in taste perception including sweetness, odorants and tastants have been presented together intrinsically in liquid mixtures which have been sipped.
“In the majority of studies investigating specific odour-induced changes in taste perception including that of sweetness, odorants and tastants have been presented together intrinsically in liquid mixtures which have been sipped (see References [107,108] 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 [108]
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- Authors
- Poinot, P., Arvisenet, G., Ledauphin, J., Gaillard, J.-L., & Prost, C.
- Affiliations
- Aliments Bioprocédés Toxicologie Environnements (FR)
- Centre National de la Recherche Scientifique (FR)
- Corresponding author
- Poinot, Pauline
- Venue
- Food Quality and Preference
- Publisher
- Elsevier BV
- Published
- 2013-04
- Volume
- 28
- Issue
- 1
- Pages
- 304-316
- ISSN
- 0950-3293 (ISSN-L)
- OpenAlex
- W2046121168
- Cited by
- 81
- References
- 73
- Citations by year
- 2026: 3 · 2025: 6 · 2024: 1 · 2023: 7 · 2022: 4 · 2021: 14 · 2020: 12 · 2019: 9 · 2018: 3 · 2017: 9 · 2016: 5 · 2015: 4 · 2014: 3 · 2013: 1
- FWCI
- 3.93
- Type
- journal article
- Language
- en
- Open access
- green
- hal.science
- Licence
- Locations
- Food Quality and Preference (publishedVersion)
- HAL (submittedVersion, other-oa)
- 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
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Keywords
- cross-modal interaction, food aroma, flavor perception, food matrix
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