Aroma-related cross-modal interactions for sugar reduction in milk desserts: Influence on consumer perception
Abstract
Reformulation of industrialized products has been regarded as one of the most cost-effective strategies to reduce sugar intake. Although non-nutritive sweeteners have been extensively used to reduce the added sugar content of these products, increasing evidence about the existence of compensatory energy intake mechanisms makes it necessary to develop alternative strategies to achieve rapid sugar reductions. In this context, the aim of the present work was to evaluate aroma-related cross modal interactions for sugar reduction in vanilla milk desserts. In particular, the influence of increasing vanilla concentration and the joint increase of vanilla and starch concentration on consumer sensory and hedonic perception was assessed. Two studies with 100 consumers each were conducted, in which a total of 15 samples were evaluated. For each sample, consumers rated their overall liking and answered a check-all-that-apply (CATA) question comprising 12 flavour and texture terms. Sugar reduction caused significant changes in the flavour and texture characteristics of the desserts. An increase in vanilla concentration had a minor effect on their sensory characteristics. However, increasing both vanilla and starch concentration led to an increase in vanilla flavour and sweetness perception and reduced changes in consumer hedonic perception. These results showed the potential of aroma-related cross modal interactions for minimizing the sensory changes caused by sugar reduction. These strategies could contribute to product reformulation without the need to use non-nutritive sweeteners.
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In a dairy dessert product, an increase in vanilla flavour has a minor effect on sweetness enhancement, but the combination of increased vanilla concentration and higher starch concentration leads to an increase in vanilla flavour intensity and perceived sweetness.
“Alcaire et al. [198] found that while an increase in vanilla flavour in a dairy dessert product had a minor e ect on sweetness enhancement, the combination of increased vanilla concentration together with higher starch concentration led to an increase in vanilla flavour intensity as well as an increase in perceived sweetness.”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [198]
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- Authors
- Alcaire, F., Antúnez, L., Vidal, L., Giménez, A., & Ares, G.
- Affiliations
- Universidad de la República de Uruguay (UY)
- Corresponding author
- Alcaire, Florencia
- Venue
- Food Research International
- Publisher
- Elsevier BV
- Published
- 2017-07
- Volume
- 97
- Pages
- 45-50
- ISSN
- 0963-9969 (ISSN-L)
- OpenAlex
- W2596036212
- Cited by
- 92
- References
- 53
- Citations by year
- 2026: 6 · 2025: 10 · 2024: 15 · 2023: 14 · 2022: 12 · 2021: 10 · 2020: 13 · 2019: 6 · 2018: 6
- FWCI
- 7.69
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Research International (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Comisión Sectorial de Investigación Científica
- Agencia Nacional de Investigación e Innovación (INI_X_2013_1_101098)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
- Health Sciences › Nursing › Nutrition and Dietetics › Biochemical Analysis and Sensing Techniques
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
- Keywords
- sugar reduction, cross-modal interaction, aroma, vanilla, starch, sweetness perception, consumer sensory perception, hedonic perception, product reformulation, check-all-that-apply
- MeSH terms
- Sugars, Adolescent, Adult, Animals, Consumer Behavior, Dairy Products, Female, Flavoring Agents, Humans, Male, Middle Aged, Milk, Odorants, Surveys and Questionnaires, Vanilla, Young Adult
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