The impact of perceptual interactions on perceived flavor

Delwiche, Jeannine

doi:10.1016/s0950-3293(03)00041-7

Cited by 563Sensory Analysis and Statistical MethodsMultisensory perception and integrationBiochemical Analysis and Sensing Techniques

The impact of perceptual interactions on perceived flavor

Delwiche, Jeannine·2004·Food Quality and Preference

DOI 10.1016/s0950-3293(03)00041-7

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Abstract

When eating or drinking, the individual experiences a multitude of sensations, including taste, smell, touch, temperature, sight, sound, and sometimes pain/irritation. This multi-faceted sensory experience is the underpinning of perceived flavor, although certainly some sensations contribute more than others. This paper reviews how all these sensations interact, both on a perceptual and a physical level, and discusses the resulting impact each has on flavor ratings. Interactions between taste and smell, and interactions of the remaining sensations will be discussed. Finally, practical implications of these interactions for sensory evaluation are discussed.

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A disconfirmation of expectations occurs when the perceived liking after consumption is below the expected liking, which may occur when the visual cues misrepresent the taste, odor, and flavor of the product.
“A disconfirmation of expectations occurs when the perceived liking after consumption is below the expected liking, which may occur when the visual cues misrepresent the taste, odor, and flavor of the product [39].”
From Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review (2020) · cites this paper as [39]
Both food-intrinsic sensory factors and food-extrinsic factors play a role in determining whether we accept and how we perceive food and beverages.
“Alarge body of research now supports the view that both food-intrinsic sensory factors (e.g., product colour, aroma, texture, viscosity, etc.) as well as food-extrinsic factors (e.g., visual, olfactory, and tactile”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [2]
Aromas such as caramel, vanilla, and berry flavours increase the perception of sweetness, at least in Western participants.
“Aromas such as caramel, vanilla, and berry flavours have been found to increase the perception of sweetness, at least in Western participants (e.g., [2,44,45,93-100], see References [1,101] 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 [2]

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“A disconfirmation of expectations occurs when the perceived liking after consumption is below the expected liking, which may occur when the visual cues misrepresent the taste, odor, and flavor of the product [39].”
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The role of expectancy in sensory and hedonic evaluation: The case of smoked salmon ice-cream
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“…a food, perhaps for the ﬁrst time, a disconﬁrmation of expectations occurs if the score of perceived liking after consumption is lower than the score of expected liking, meaning that the product’s appearance misrepresents other characteristics like odor, taste, and ﬂavor (Delwiche, 2004).”
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Authors: Delwiche, J.
Affiliations: The Ohio State University (US)
Corresponding author: Delwiche, Jeannine
ORCID: Delwiche, Jeannine
Venue: Food Quality and Preference
Publisher: Elsevier BV
Published: 2004-03
Volume: 15
Issue: 2
Pages: 137-146
ISSN: 0950-3293 (ISSN-L)
DOI: 10.1016/s0950-3293(03)00041-7
OpenAlex: W2145015991
Cited by: 563
References: 114
Citations by year: 2026: 14 · 2025: 23 · 2024: 23 · 2023: 32 · 2022: 37 · 2021: 31 · 2020: 41 · 2019: 35 · 2018: 24 · 2017: 29 · 2016: 31 · 2015: 47 · 2014: 26 · 2013: 22 · 2012: 34
FWCI: 11.59
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: Food Quality and Preference (publishedVersion)
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: multisensory interaction, sensory perception, sensory evaluation, touch, temperature, sound, visual cues, olfaction

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The impact of perceptual interactions on perceived flavor

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