Retronasal odor enhancement by salty and umami tastes

Evaluating the ‘Labeled Magnitude Scale’ for Measuring Sensations of Taste and Smell

Green, B. G., Dalton, P., Cowart, B. J., Shaffer, G. S., Rankin, K., & Higgins, J. L. (1996) · Chemical Senses · doi:10.1093/chemse/21.3.323 · Cited by 752 · see citing works

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 · see citing works

Receptors and transduction in taste

Lindemann, B. (2001) · Nature · doi:10.1038/35093032 · Cited by 675 · see citing works

‘‘Taste-smell confusions” and the duality of the olfactory sense

Rozin, P. (1982) · Perception & Psychophysics · doi:10.3758/bf03202667 · Cited by 627 · see citing works

Derivation and evaluation of a semantic scale of oral sensation magnitude with apparent ratio properties

Green, B. G., Shaffer, G. S., & Gilmore, M. M. (1993) · Chemical Senses · doi:10.1093/chemse/18.6.683 · Cited by 610 · see citing works

Umami and Food Palatability

Yamaguchi, S., & Ninomiya, K. (2000) · Journal of Nutrition · doi:10.1093/jn/130.4.921s · Cited by 607 · see citing works

Relative contributions of dietary sodium sources

Mattes, R. D., & Donnelly, D. (1991) · Journal of the American College of Nutrition · doi:10.1080/07315724.1991.10718167 · Cited by 595 · see citing works

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 · see citing works

An Evolutionary Perspective on Food and Human Taste

Breslin, P. A. S. (2013) · Current Biology · doi:10.1016/j.cub.2013.04.010 · Cited by 512 · see citing works

The merging of the senses: integration of subthreshold taste and smell

Dalton, P., Doolittle, N., Nagata, H., & Breslin, P. A. S. (2000) · Nature Neuroscience · doi:10.1038/74797 · Cited by 459 · see citing works

Sodium Reduction and Its Effect on Food Safety, Food Quality, and Human Health

Doyle, M. E., & Glass, K. A. (2009) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/j.1541-4337.2009.00096.x · Cited by 415 · see citing works

The neurocognitive bases of human multimodal food perception: Sensory integration

Verhagen, J. V., & Engelen, L. (2006) · Neuroscience & Biobehavioral Reviews · doi:10.1016/j.neubiorev.2005.11.003 · Cited by 394 · see citing works

Confusing tastes and smells: How odours can influence the perception of sweet and sour tastes

Stevenson, R. J. (1999) · Chemical Senses · doi:10.1093/chemse/24.6.627 · Cited by 394 · see citing works

Taste-smell interactions are tastant and odorant dependent

Frank, R. A., & Byram, J. (1988) · Chemical Senses · doi:10.1093/chemse/13.3.445 · Cited by 359 · see citing works

Limiting response alternatives in time-intensity scaling: an examination of the halo-dumping effect

Clark, C. C., & Lawless, H. T. (1994) · Chemical Senses · doi:10.1093/chemse/19.6.583 · Cited by 324 · see citing works

Glutamate. Its applications in food and contribution to health

Jinap, S., & Hajeb, P. (2010) · Appetite · doi:10.1016/j.appet.2010.05.002 · Cited by 301 · see citing works

The Safety Evaluation of Monosodium Glutamate

Walker, R., & Lupien, J. R. (2000) · Journal of Nutrition · doi:10.1093/jn/130.4.1049s · Cited by 298 · see citing works

The role of congruency and pleasantness in odor-induced taste enhancement

Schifferstein, H. N. J., & Verlegh, P. W. J. (1996) · Acta Psychologica · doi:10.1016/0001-6918(95)00040-2 · Cited by 293 · see citing works

Labeled scales (e.g., category, Likert, VAS) and invalid across-group comparisons: what we have learned from genetic variation in taste

Bartoshuk, L. M., Duffy, V. B., Fast, K., Green, B. G., Prutkin, J. M., & Snyder, D. J. (2003) · Food Quality and Preference · doi:10.1016/s0950-3293(02)00077-0 · Cited by 282 · see citing works

Taste and olfaction: Independence vs interaction

Murphy, C., & Cain, W. S. (1980) · Physiology & Behavior · doi:10.1016/0031-9384(80)90257-7 · Cited by 270 · see citing works

The acquisition of taste properties by odors

Stevenson, R. J., Prescott, J., & Boakes, R. A. (1995) · Learning and Motivation · doi:10.1016/s0023-9690(05)80006-2 · Cited by 264 · see citing works

Flavour as a psychological construct: implications for perceiving and measuring the sensory qualities of foods

Prescott, J. (1999) · Food Quality and Preference · doi:10.1016/s0950-3293(98)00048-2 · Cited by 241 · see citing works

Derivation and Evaluation of a Labeled Hedonic Scale

Lim, J., Wood, A., & Green, B. G. (2009) · Chemical Senses · doi:10.1093/chemse/bjp054 · Cited by 224 · see citing works

Umami: a delicious flavor formed by convergence of taste and olfactory pathways in the human brain

McCabe, C., & Rolls, E. T. (2007) · European Journal of Neuroscience · doi:10.1111/j.1460-9568.2007.05445.x · Cited by 221 · see citing works

Odor-Taste Interactions: Effects of Attentional Strategies during Exposure

Prescott, J. (2004) · Chemical Senses · doi:10.1093/chemse/bjh036 · Cited by 213 · see citing works

Odor-induced changes in taste perception

Djordjevic, J., Zatorre, R. J., & Jones-Gotman, M. (2004) · Experimental Brain Research · doi:10.1007/s00221-004-2103-y · Cited by 207 · see citing works

Odour–taste interactions: A way to enhance saltiness in low-salt content solutions

Lawrence, G., Salles, C., Septier, C., Busch, J. L. H. C., & Thomas‐Danguin, T. (2008) · Food Quality and Preference · doi:10.1016/j.foodqual.2008.10.004 · Cited by 203 · see citing works

Both perceptual and conceptual factors influence taste-odor and taste-taste interactions

Frank, R. A., van der Klaauw, N. J., & Schifferstein, H. N. J. (1993) · Perception & Psychophysics · doi:10.3758/bf03205269 · Cited by 202 · see citing works

Sodium content of processed foods in the United Kingdom: analysis of 44,000 foods purchased by 21,000 households

Mhurchú, C. N., Capelin, C., Dunford, E., Webster, J. L., Neal, B. C., & Jebb, S. A. (2010) · American Journal of Clinical Nutrition · doi:10.3945/ajcn.110.004481 · Cited by 196 · see citing works

Effect of sweetener type and of sweetener and acid levels on temporal perception of sweetness, sourness and fruitiness

Bonnans, S. R., & Noble, A. C. (1993) · Chemical Senses · doi:10.1093/chemse/18.3.273 · Cited by 157 · see citing works

Reducing the Population Burden of Cardiovascular Disease by Reducing Sodium Intake

Dickinson, B. D. (2007) · Archives of Internal Medicine · doi:10.1001/archinte.167.14.1460 · Cited by 146 · see citing works

Enhancement of Retronasal Odors by Taste

Green, B. G., Nachtigal, D., Hammond, S., & Lim, J. (2011) · Chemical Senses · doi:10.1093/chemse/bjr068 · Cited by 145 · see citing works

Ethanol perception and ingestion

Mattes, R. D., & DiMeglio, D. (2001) · Physiology & Behavior · doi:10.1016/s0031-9384(00)00397-8 · Cited by 144 · see citing works

Modulation of perceived taste by olfaction in familiar and unfamiliar beverages

Labbe, D., Damevin, L., Vaccher, C., Morgenegg, C., & Martin, N. (2006) · Food Quality and Preference · doi:10.1016/j.foodqual.2006.04.006 · Cited by 142 · see citing works

Cross-modal interactions between taste and smell: Odour-induced saltiness enhancement depends on salt level

Nasri, N., Béno, N., Septier, C., Salles, C., & Thomas‐Danguin, T. (2011) · Food Quality and Preference · doi:10.1016/j.foodqual.2011.05.001 · Cited by 133 · see citing works

A salty‐congruent odor enhances saltiness: Functional magnetic resonance imaging study

Seo, H., Iannilli, E., Hummel, C., Okazaki, Y., Buschhüter, D., Gerber, J. C., Krammer, G. E., van Lengerich, B., & Hummel, T. R. (2011) · Human Brain Mapping · doi:10.1002/hbm.21414 · Cited by 112 · see citing works

Hedonic and sensory characteristics of odors conditioned by pairing with tastants in humans.

Yeomans, M. R., Mobini, S., Elliman, T. D., Walker, H. C., & Stevenson, R. J. (2006) · Journal of Experimental Psychology Animal Behavior Processes · doi:10.1037/0097-7403.32.3.215 · Cited by 107 · see citing works

Using cross-modal interactions to counterbalance salt reduction in solid foods

Lawrence, G., Salles, C., Palicki, O., Septier, C., Busch, J. L. H. C., & Thomas‐Danguin, T. (2010) · International Dairy Journal · doi:10.1016/j.idairyj.2010.09.005 · Cited by 98 · see citing works

Potential mechanisms of retronasal odor referral to the mouth

Lim, J., & Johnson, M. B. (2011) · Chemical Senses · doi:10.1093/chemse/bjq125 · Cited by 97 · see citing works

Modulation of perceived taste by olfaction in familiar and unfamiliar beverages

LABBE, D., Damevin, L., VACCHER, C., Morgenegg, C., & Martin, N. (2005) · Food Quality and Preference · doi:10.1016/j.foodqual.2005.09.004 · Cited by 95 · see citing works

The Urgent Need to Reduce Sodium Consumption

Havas, S., Dickinson, B. D., & Wilson, M. E. H. (2007) · JAMA · doi:10.1001/jama.298.12.1439 · Cited by 88 · see citing works

The role of congruency in taste-odor interactions

Lim, J., Fujimaru, T., & Linscott, T. D. (2014) · Food Quality and Preference · doi:10.1016/j.foodqual.2013.12.002 · Cited by 83 · see citing works

Saltiness Enhancement by Savory Aroma Compounds

Batenburg, M., & van der Velden, R. (2011) · Journal of Food Science · doi:10.1111/j.1750-3841.2011.02198.x · Cited by 82 · see citing works

The role of congruency in retronasal odor referral to the mouth

Lim, J., & Johnson, M. B. (2012) · Chemical Senses · doi:10.1093/chemse/bjs003 · Cited by 81 · see citing works

Evidence for an Integrated Oral Sensory Module in the Human Anterior Ventral Insula

Rudenga, K. J., Green, B. G., Nachtigal, D., & Small, D. M. (2010) · Chemical Senses · doi:10.1093/chemse/bjq068 · Cited by 76 · see citing works

Acquired hedonic and sensory characteristics of odours: Influence of sweet liker and propylthiouracil taster status

Yeomans, M. R., Prescott, J., & Gould, N. J. (2009) · Quarterly Journal of Experimental Psychology · doi:10.1080/17470210802557793 · Cited by 69 · see citing works

Evaluation of the Labeled Hedonic Scale under different experimental conditions

Lim, J., & Fujimaru, T. (2010) · Food Quality and Preference · doi:10.1016/j.foodqual.2010.02.001 · Cited by 65 · see citing works

A survey of the monosodium glutamate content of foods and an estimation of the dietary intake of monosodium glutamate

Rhodes, J., Titherley, A. C., Norman, J. A., Wood, R. W., & Lord, D. W. (1991) · Food Additives & Contaminants · doi:10.1080/02652039109374021 · Cited by 63 · see citing works

Temporal patterns of nasal, oral, and retronasal perception of citral and vanillin and interaction of these odourants with selected tastants

KUO, Y., Pangborn, R. M., & Noble, A. C. (1993) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.1993.tb01258.x · Cited by 62 · see citing works

Inhibition of evaluative and perceptual odour–taste learning by attention to the stimulus elements

Prescott, J., & Murphy, S. (2009) · Quarterly Journal of Experimental Psychology · doi:10.1080/17470210903031169 · Cited by 49 · see citing works

The Acquisition of Odour Qualities

Stevenson, R. J. (2001) · The Quarterly Journal of Experimental Psychology Section A · doi:10.1080/713755972 · Cited by 47 · see citing works

Effects 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 · see citing works

Saltiness Enhancement by the Characteristic Flavor of Dried Bonito Stock

Manabe, M. (2008) · Journal of Food Science · doi:10.1111/j.1750-3841.2008.00844.x · Cited by 31 · see citing works

The World Hypertension League and International Society of Hypertension Call on Governments, Nongovernmental Organizations, and the Food Industry to Work to Reduce Dietary Sodium

Campbell, N. R. C., Lackland, D. T., Chockalingam, A., Lisheng, L., Schiffrin, E. L., Harrap, S. B., Touyz, R. M., Burrell, L. M., Ramírez, A., Schmieder, R. E., et al. (2014) · Journal of Clinical Hypertension · doi:10.1111/jch.12245 · Cited by 29 · see citing works

Odor, taste, and flavor perception of some flavoring agents

Cometto‐Muñiz, J. E. (1981) · Chemical Senses · doi:10.1093/chemse/6.3.215 · Cited by 25 · see citing works

New insight into umami receptor, umami/umami-enhancing peptides and their derivatives: A review

Zhang, J., Sun‐Waterhouse, D., Su, G., & Zhao, M. (2019) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2019.04.008 · Cited by 378 · see citing works

Characterization and evaluation of umami taste: A review

Wang, W., Zhou, X., & Liu, Y. (2020) · TrAC Trends in Analytical Chemistry · doi:10.1016/j.trac.2020.115876 · Cited by 370 · see citing works

The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review

Wang, Q. J., Mielby, L. A., Junge, J. Y., Bertelsen, A. S., Kidmose, U., Spence, C., & Byrne, D. V. (2019) · Foods · doi:10.3390/foods8060211 · Cited by 168 · see citing works

Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food

Hoppu, U., Hopia, A., Pohjanheimo, T. A., Rotola-Pukkila, M., Mäkinen, S., Pihlanto, A., & Sandell, M. A. (2017) · Foods · doi:10.3390/foods6120103 · Cited by 116 · see citing works

Seaweeds as Novel Foods and Source of Culinary Flavors

Figueroa, V., Farfán, M., & Aguilera, J. M. (2021) · Food Reviews International · doi:10.1080/87559129.2021.1892749 · Cited by 109 · see citing works

Food and beverage flavour pairing: A critical review of the literature

Spence, C. J. (2020) · Food Research International · doi:10.1016/j.foodres.2020.109124 · Cited by 96 · see citing works

Factors affecting odour-induced taste enhancement

Spence, C. J. (2021) · Food Quality and Preference · doi:10.1016/j.foodqual.2021.104393 · Cited by 90 · see citing works

Oral referral: On the mislocalization of odours to the mouth

Spence, C. (2016) · Food Quality and Preference · doi:10.1016/j.foodqual.2016.02.006 · Cited by 80 · see citing works

Characterisation of aroma-active compounds in Guilin Huaqiao white sufu and their influence on umami aftertaste and palatability of umami solution

He, R.-Q., Wan, P., Liu, J., & Chen, D. (2020) · Food Chemistry · doi:10.1016/j.foodchem.2020.126739 · Cited by 74 · see citing works

Characterization of aroma profiles and aroma-active compounds in high-salt and low-salt shrimp paste by molecular sensory science

Yu, J., Lu, K., Zi, J., Yang, X., & Xie, W. (2021) · Food Bioscience · doi:10.1016/j.fbio.2021.101470 · Cited by 60 · see citing works

Odor-Induced Saltiness Enhancement: Insights Into The Brain Chronometry Of Flavor Perception

Sinding, C., Thibault, H., Hummel, T. R., & Thomas‐Danguin, T. (2020) · Neuroscience · doi:10.1016/j.neuroscience.2020.10.029 · Cited by 57 · see citing works

Dose-Response Relationships for Vanilla Flavor and Sucrose in Skim Milk: Evidence of Synergy

Wang, G., Hayes, J. E., Ziegler, G. R., Roberts, R., & Hopfer, H. (2018) · Beverages · doi:10.3390/beverages4040073 · Cited by 54 · see citing works

Umami Characteristics and Taste Improvement Mechanism of Meat

Hossain, M. J., Alam, A. N., Lee, E.-Y., Hwang, Y.-H., & Joo, S.-T. (2024) · Food Science of Animal Resources · doi:10.5851/kosfa.2024.e29 · Cited by 50 · see citing works

Neurocognitive mechanisms of odor-induced taste enhancement: A systematic review

Ai, Y., & Han, P. (2022) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2022.100535 · Cited by 51 · see citing works

Demonstrating cross-modal enhancement in a real food with a modified ABX test

Wang, G., Bakke, A. J., Hayes, J. E., & Hopfer, H. (2019) · Food Quality and Preference · doi:10.1016/j.foodqual.2019.05.007 · Cited by 50 · see citing works

What Is the Relationship between the Presence of Volatile Organic Compounds in Food and Drink Products and Multisensory Flavour Perception?

Spence, C. J. (2021) · Foods · doi:10.3390/foods10071570 · Cited by 48 · see citing works

Are organic acids really related to the sour taste difference between Chinese black tea and green tea?

Zhang, X., Du, X., Li, Y., Nie, C., Wang, C., Bian, J., & Luo, F. (2022) · Food Science & Nutrition · doi:10.1002/fsn3.2823 · Cited by 46 · see citing works

Reduction of sodium chloride: a review

Shen, D.-Y., Song, H., Zou, T., Raza, A., Li, P. S., Li, K., & Xiong, J. (2022) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.11859 · Cited by 45 · see citing works

Wine and music (I): on the crossmodal matching of wine and music

Spence, C. J., & Wang, Q. J. (2015) · Flavour · doi:10.1186/s13411-015-0045-x · Cited by 42 · see citing works

Taste of breath: the temporal order of taste and smell synchronized with breathing as a determinant for taste and olfactory integration

Yuya, K., Narumi, T., Kobayakawa, T., Kawai, T., Kusakabe, Y., Kunieda, S., & Wada, Y. (2017) · Scientific Reports · doi:10.1038/s41598-017-07285-7 · Cited by 40 · see citing works

Effects of temperature fluctuations on non-volatile taste compounds in tilapia fillets (Oreochromis niloticus)

Yin, M., Xi, Y., Shi, Y., Qiu, Z., Matsuoka, R., Wang, H., Xu, C., Tao, N., Zhang, L., & Wang, X. (2022) · Food Chemistry · doi:10.1016/j.foodchem.2022.135227 · Cited by 39 · see citing works

The Effects of Odor Quality and Temporal Asynchrony on Modulation of Taste Intensity by Retronasal Odor

Isogai, T., & Wise, P. M. (2016) · Chemical Senses · doi:10.1093/chemse/bjw059 · Cited by 38 · see citing works

Interactions of Lemon, Sucrose and Citric Acid in Enhancing Citrus, Sweet and Sour Flavors

Veldhuizen, M. G., Siddique, A., Rosenthal, S., & Marks, L. E. (2017) · Chemical Senses · doi:10.1093/chemse/bjx063 · Cited by 36 · see citing works

Odor and taste characteristics, transduction mechanism, and perceptual interaction in fermented foods: a review

Hu, Y., Badar, I. H., Zhang, L., Yang, L., & Xu, B. (2024) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2024.2377292 · Cited by 37 · see citing works

Odour-induced umami – Olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions

Frøst, M. B., Hartmann, A. L., Petersen, M. A., Duelund, L., & Mouritsen, O. G. (2021) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2021.100363 · Cited by 36 · see citing works

Approaches for reducing the iodine content of the brown seaweed Saccharina latissima—effects on sensory properties

Krook, J. L., Duinker, A., Larssen, W. E., Birkeland, I. M., Skeie, S. B., Horn, S. J., & Stévant, P. (2023) · Journal of Applied Phycology · doi:10.1007/s10811-023-02974-5 · Cited by 34 · see citing works

Insights into the enhancement of food flavor perception: strategies, mechanism and emulsion applications

Huang, L., Dai, Y., Zhang, F., Zhang, L., Zheng, B., & Zhang, Y. (2023) · Food Science and Human Wellness · doi:10.26599/fshw.2022.9250199 · Cited by 32 · see citing works

Investigation of the multiple taste enhancement properties of N-succinyl-amino acids and their relationship to chemical structure using dynamic sensory techniques

Huang, P., Liu, Y., Cai, L., & Cui, C. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.139661 · Cited by 32 · see citing works

Sodium reduction in foods: Challenges and strategies for technical solutions

Lorén, N., Niimi, J., Höglund, E., Albin, R., Rytter, E., Bjerre, K., & Nielsen, T. J. (2023) · Journal of Food Science · doi:10.1111/1750-3841.16433 · Cited by 31 · see citing works

Aroma compounds with enhanced sweet perception in tea infusions: Screening, characterization, and sweetening mechanism

Wei, Y., Yu, Y., Li, Y., Zhong, X., Zou, C., Ning, J., Dong, W., Wu, K., & Xu, Y.-Q. (2025) · Journal of Advanced Research · doi:10.1016/j.jare.2025.05.044 · Cited by 25 · see citing works

The third dimension of flavor: A chemesthetic approach to healthier eating (a review)

Spencer, M., & Dalton, P. (2019) · Journal of Sensory Studies · doi:10.1111/joss.12551 · Cited by 27 · see citing works

Odor–Taste Interactions in Food Perception: Exposure Protocol Shows No Effects of Associative Learning

Fondberg, R., Lundström, J. N., & Seubert, J. (2021) · Chemical Senses · doi:10.1093/chemse/bjab003 · Cited by 22 · see citing works

Behavioural Nudges, Physico-Chemical Solutions, and Sensory Strategies to Reduce People’s Salt Consumption

Spence, C. J. (2022) · Foods · doi:10.3390/foods11193092 · Cited by 24 · see citing works

Adaptive weighting of taste and odor cues during flavor choice

Maier, J. X., & Elliott, V. E. (2020) · Journal of Neurophysiology · doi:10.1152/jn.00506.2020 · Cited by 20 · see citing works

Impact of bitter tastant sub-qualities on retronasal coffee aroma perception

Paravisini, L., Soldavini, A. M., Peterson, J., Simons, C. T., & Peterson, D. G. (2019) · PLoS ONE · doi:10.1371/journal.pone.0223280 · Cited by 18 · see citing works

Sensory Flavor Profile of Split Gill Mushroom (Schizophyllum commune) Extract and Its Enhancement Effect on Taste Perception in Salt Solution and Seasoned Clear Soup

Laplamool, T., Suwonsichon, S., Sittiketgorn, S., & Soontrunnarudrungsri, A. (2023) · Foods · doi:10.3390/foods12203745 · Cited by 17 · see citing works

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 · see citing works

Greater self-reported preference for fat taste and lower fat restraint are associated with more frequent intake of high-fat food

Chmurzyńska, A., Młodzik-Czyżewska, M. A., Malinowska, A. M., Radziejewska, A., Mikołajczyk-Stecyna, J., Bulczak, E., & Wiebe, D. J. (2020) · Appetite · doi:10.1016/j.appet.2020.105053 · Cited by 15 · see citing works

Wine, food, and health

Jackson, R. S. (2020) · Elsevier eBooks · doi:10.1016/b978-0-12-816118-0.00012-x · Cited by 17 · see citing works

Based on green synthesis, multisensory evaluations and molecular simulation approaches: Exploring the taste-enhancing characteristics and mechanisms of N-succinyl-L-leucine

Huang, P., Wang, Z., Ma, Y., Zhao, X., & Cui, C. (2024) · Food Research International · doi:10.1016/j.foodres.2024.115160 · Cited by 13 · see citing works

Key aroma compounds associated with umami perception of MSG in fried Takifugu obscurus liver

Zheng, Y., Sun, Y., Zhu, Y., Wang, W., Blank, I., Liu, S., Zhang, Y., Liu, Y., & Liu, Y. (2024) · Food Research International · doi:10.1016/j.foodres.2024.114954 · Cited by 12 · see citing works

Umami taste components in chicken-spices blends and potential effect of aroma on umami taste intensity

Andaleeb, R., Zhu, Y., Zhang, N., Zhang, D., Hussain, M., Zhang⋆, Y., Lu, Y., & Liu, Y. (2023) · Food Science and Human Wellness · doi:10.26599/fshw.2022.9250102 · Cited by 12 · see citing works

Application of multiple dynamic sensory techniques to N-lauroyl amino acids: Exposing the relationship between taste-enhancing properties and chemical structure

Cai, L., Hong, J., & Cui, C. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.141419 · Cited by 10 · see citing works

A quantitative equation for umami evaluation of food and condiments based on the Weber-Fechner law

Wang, Y., Wan, S., Pan, S., Luan, P., Cen, X., Sun, G., Feng, Y., & Zhu, M. (2024) · Food Quality and Preference · doi:10.1016/j.foodqual.2024.105347 · Cited by 10 · see citing works

Inducing Novel Sound–Taste Correspondences via an Associative Learning Task

Escobar, F. B., & Wang, Q. J. (2024) · Cognitive Science · doi:10.1111/cogs.13421 · Cited by 11 · see citing works

Multisensory integration of orally‐sourced gustatory and olfactory inputs to the posterior piriform cortex in awake rats

Idris, A., Christensen, B. A., Walker, E. M., & Maier, J. X. (2022) · The Journal of Physiology · doi:10.1113/jp283873 · Cited by 12 · see citing works

Potential of Szechuan pepper as a saltiness enhancer

Bao, T. H. L., Chaiseri, S., & Lorjaroenphon, Y. (2018) · International Journal of Food Properties · doi:10.1080/10942912.2018.1425704 · Cited by 8 · see citing works

Salt reduction in potato chips using microparticulated salt and spices: A sensory study with consumers

de Assis, F. S., Rebellato, A. P., Pallone, J. A. L., & Behrens, J. H. (2022) · Journal of Sensory Studies · doi:10.1111/joss.12772 · Cited by 7 · see citing works

Effect of chargrilled flavoring on the sensory perception and consumer acceptability of bulgogi (Korean barbecued beef)

Seo, G.-G., Lee, C., Park, S.-H., Lee, S., Seo, W., Kim, J.-W., & Hong, J. (2020) · Food Science and Biotechnology · doi:10.1007/s10068-020-00848-x · Cited by 6 · see citing works

Enhancing the design of wine labels

Herdenstam, A. P. F., Spence, C. J., Mora, M., & Pettersson, N. (2023) · Frontiers in Psychology · doi:10.3389/fpsyg.2023.1176794 · Cited by 7 · see citing works

Fruit-derived products: A parallel between science, industry and gastronomy

Leal, G. F., Sousa, H. M. S., da Silva, R. R., de Freitas, B. B., & Martins, G. A. D. S. (2023) · Food and Humanity · doi:10.1016/j.foohum.2023.100218 · Cited by 4 · see citing works

Olfactory–gustatory simultaneity judgments: A preliminary study on the congruency‐dependent temporal window of multisensory binding

Gotow, N., & Kobayakawa, T. (2022) · Brain and Behavior · doi:10.1002/brb3.2821 · Cited by 4 · see citing works

Oral Referral

Lim, J. (2016) · Elsevier eBooks · doi:10.1016/b978-0-08-100350-3.00003-1 · Cited by 4 · see citing works

Context effects at the level of the sip and bite

Cardello, A. V. (2019) · Elsevier eBooks · doi:10.1016/b978-0-12-814495-4.00003-9 · Cited by 3 · see citing works

Multisensory feature integration

Spence, C. J. (2023) · Oxford University Press eBooks · doi:10.1093/oso/9780198866305.003.0017 · Cited by 3 · see citing works

Ancient cuisine revisited: Aroma profiling of resin from Ferula drudeana — culinary potential and gastronomic applications of the putative silphium

Agnini, G., Pedersen, M., Miski, M., Grainger, S., Petersen, M. A., & Mouritsen, O. G. (2026) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2026.101422 · Cited by 2 · see citing works

Human Oral Sensitivity to and Taste Modulation by 3-Mercapto-2-Methylpentan-1-ol

Wise, P. M., & Ledyard, A. (2022) · Chemosensory Perception · doi:10.1007/s12078-022-09295-w · Cited by 2 · see citing works

Consumer Perception and Acceptance of Healthy and Sustainable Food: Trends, Challenges and Mitigatory Strategies

Laureati, M., & Proserpio, C. (2024) · Royal Society of Chemistry eBooks · doi:10.1039/bk9781839166655-00405 · Cited by 2 · see citing works

Crossmodal Correspondence

Chen, N., Sørensen, T. A., & Spence, C. J. (2024) · Frontiers research topics · doi:10.3389/978-2-8325-4701-4 · Cited by 2 · see citing works

Integration of Taste, Smell, and Chemesthesis: Clinical Implications

Linne, B. M., & Simons, C. T. (2021) · Springer eBooks · doi:10.1007/978-3-030-86282-4_5 · Cited by 1 · see citing works

Receptor structure-function coupling orchestrates the perception of food-derived sensory cues: A molecular bridge for food sensory perception

Wu, Y., Zheng, J. M., Huang, M., Zhao, D., & Sun, B. (2025) · Food Wellness · doi:10.1016/j.foodw.2025.100024 · Cited by 1 · see citing works

Consumer behaviour models for organic products in social media advertising

Devi, H., Uniyal, A. K., Alfehaid, M. M., & Johri, A. (2025) · Multidisciplinary Reviews · doi:10.31893/multirev.2026232 · Cited by 1 · see citing works

Effectiveness of combining starter fermentation and refractance window drying for enhancing the safety, nutritional quality and sensory acceptability of Amaranth leaf products (Amaranthus cruentus L.)

Byarugaba, R., Nakimbugwe, D., & Huyskens-Keil, S. (2025) · Applied Food Research · doi:10.1016/j.afres.2025.101459 · Cited by 1 · see citing works

Wine, Food and Health

Jackson, R. S. (2014) · Elsevier eBooks · doi:10.1016/b978-0-12-381468-5.00012-9 · Cited by 1 · see citing works

Holistic perception and memorization of flavor

Stevenson, R. J. (2022) · Elsevier eBooks · doi:10.1016/b978-0-323-89903-1.00004-9 · Cited by 1 · see citing works

Wine and Food Combination

Jackson, R. S. (2022) · Elsevier eBooks · doi:10.1016/b978-0-323-85263-0.00011-9 · Cited by 1 · see citing works

The mechanism of improving the flavor quality of bighead carp (Aristichthys nobilis) by the short-term micro-flowing water treatment

Niu, Y., Gao, Q. F., Xiong, S., Luo, X., You, J., & An, Y. (2024) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2024.106763 · Cited by 1 · see citing works

GIDALARDA SODYUM AZALTIMI

Bozkurt, S., & Koç, M. (2022) · GIDA / THE JOURNAL OF FOOD · doi:10.15237/gida.gd21023 · Cited by 1 · see citing works

Wine and Food Combination

Jackson, R. S. (2017) · Elsevier eBooks · doi:10.1016/b978-0-12-801813-2.00009-4

Olfactory Sensations

Jackson, R. S. (2022) · Elsevier eBooks · doi:10.1016/b978-0-323-85263-0.00008-9

平成28年度における醤油の研究業績

編集部 (2017) · JOURNAL OF THE BREWING SOCIETY OF JAPAN · doi:10.6013/jbrewsocjapan.112.397

Addition of retronasal milk fat odour during milk consumption increased liking without affecting intake

Pirc, M., Lieke, J., Karleen, P., Cors, H., Bolhuis, D. P., & Boesveldt, S. (2024) · Appetite · doi:10.1016/j.appet.2024.107832

Olfactory and Gustatory Responses to Food Quality and Safety

Gupta, N., Jaiwar, M., Shukla, A. D., Srivastava, Y., & Singh, S. (2025) · Springer eBooks · doi:10.1007/978-3-031-94582-3_10

Context and Expectations: Interrelationships and Influences on Food Perception, Liking and Choice

Cardello, A. V. (2025) · Elsevier eBooks · doi:10.1016/b978-0-443-29139-5.00049-5

Perceptual Psychology Related to Food

Spence, C. J. (2026) · Elsevier eBooks · doi:10.1016/b978-0-443-29139-5.00008-2

Saltiness and Bitterness Perception of KCl-Based Mixed Salts (KCl/NaCl/L-Arginine) Evaluated by the R-Index and Partial Projective Mapping Methods

Chaiya, B., Chonpracha, P., Waimaleongora‐ek, P., Sriwattana, S., & Prinyawiwatkul, W. (2026) · Foods · doi:10.3390/foods15091605

Gymnemic acid-induced inhibition of sweet taste impairs retronasal odor identification in older but not younger adults

Ren, L., Chen, D., Hummel, T. R., Yu, J., & Han, P. (2026) · Food Quality and Preference · doi:10.1016/j.foodqual.2026.106075

Title: Retronasal Odor Enhancement by Salty and Umami Tastes

Lim, J. (2015)

Enhancement of Retronasal Odors by Taste

Green, B. G., Nachtigal, D., Hammond, S., & Lim, J. (2011) · Chemical Senses · doi:10.1093/chemse/bjr068 · Cited by 145 · see citing works

The role of congruency in taste-odor interactions

Lim, J., Fujimaru, T., & Linscott, T. D. (2014) · Food Quality and Preference · doi:10.1016/j.foodqual.2013.12.002 · Cited by 83 · see citing works

Taste enhances the ability to express a preference for a congruent odor in rats.

Cai, Y. J. F., Allar, I. B., & Maier, J. X. (2024) · Behavioral Neuroscience · doi:10.1037/bne0000605 · Cited by 1 · see citing works

Odour–taste interactions: A way to enhance saltiness in low-salt content solutions

Lawrence, G., Salles, C., Septier, C., Busch, J. L. H. C., & Thomas‐Danguin, T. (2008) · Food Quality and Preference · doi:10.1016/j.foodqual.2008.10.004 · Cited by 203 · see citing works