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A study on texture-taste-aroma interactions: Physico-chemical and cognitive mechanisms
Abstract
Texture-taste, texture-aroma and aroma-taste interactions were examined in custard desserts varying in viscosity (at identical composition), sucrose level and aroma nature. All reciprocal interactions were investigated, with each binary interaction addressed through an independent sensory study. Rheological, in vivo aroma release and sucrose release measurements were run in parallel to control for a possible physico-chemical origin of these interactions. Observed interactions were found to be dependent upon the nature of the sensory modalities involved; physico-chemical mechanisms could only in some instances entirely explain these interactions. Taste and aroma did not impact texture perception and this was linked to the fact that rheological properties of the desserts were not modified. Texture affected the taste intensity but not the aroma intensity. Discrepancies between these sensory results and the physico-chemical results were observed. Aroma influenced taste perception and vice-versa, likely through cognitive mechanisms.
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“Tournier et al. [100] found that physico-chemical interactions could not explain all of the sensory interactions that they observed”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [100]
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“[99] found that physico-chemical interactions could not explain all of the sensory interactions that they observed, suggesting that cognitive mechanisms were involved after all.”
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Metadata
- Authors
- Tournier, C., Sulmont-Rossé, C., Sémon, E., Vignon, A., Issanchou, S., & Guichard, E.
- Affiliations
- Université de Bourgogne (FR)
- Venue
- International Dairy Journal
- Publisher
- Elsevier BV
- Published
- 2009-08
- Volume
- 19
- Issue
- 8
- Pages
- 450-458
- ISSN
- 0958-6946 (ISSN-L)
- OpenAlex
- W1975484577
- Cited by
- 106
- References
- 59
- Citations by year
- 2026: 3 · 2025: 4 · 2024: 8 · 2023: 7 · 2022: 5 · 2021: 6 · 2020: 11 · 2019: 7 · 2018: 4 · 2017: 3 · 2016: 9 · 2015: 7 · 2014: 6 · 2013: 12 · 2012: 5
- FWCI
- 7.39
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- International Dairy Journal (publishedVersion)
- HAL (submittedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
- Social Sciences › Psychology › Experimental and Cognitive Psychology › Multisensory perception and integration
- Keywords
- viscosity, rheological properties, sensory perception, cognitive mechanisms, taste intensity, aroma intensity
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