Acquired hedonic and sensory characteristics of odours: Influence of sweet liker and propylthiouracil taster status
Open accessAbstract
Repeated pairings of novel food-related odours with sweet tastes can result in enduring changes in sweetness of the odour alone, but have less consistent effects on odour liking. Variation in ability to taste propylthiouracil (PROP) might account for this, since PROP supertasters (ST) have been reported both to experience stronger sweetness intensity and to be more likely to dislike sweetness than do PROP nontasters (NT). Alternatively, individual differences in liking for sweetness may transfer to sweet-paired odours independently of PROP sensitivity. To explore this, evaluations of sucrose, saccharin, and PROP solutions were used to classify 92 volunteers as either sweet likers or dislikers and as PROP ST, NT, or medium tasters (MT). Changes in pleasantness of odours that had been paired with the taste of saccharin increased in sweet likers but decreased in dislikers. Odour sweetness increased regardless of PROP taster or sweet liker status. PROP ST rated saccharin as more bitter than did other taster groups and also showed greater increases in acquired bitterness of the saccharin-paired odour. Overall, these data suggest that individual differences in evaluation of saccharin reliably predict subsequent changes in evaluation of saccharin-paired odours, with hedonic changes corresponding with liking for sweet tastes and sensory changes reflecting differences in sensory quality between PROP taster groups.
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Odours associated with sweetness via training became more pleasant for sweet likers but more unpleasant in sweet dislikers.
“odours which were associated with sweetness via training became more pleasant for sweet likers but more unpleasant in sweet dislikers [209].”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [209]
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“For instance, odours which were associated with sweetness via training became more pleasant for sweet likers but more unpleasant in sweet dislikers [209].”
BackgroundThe role of congruency in taste-odor interactions
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- Authors
- Yeomans, M. R., Prescott, J., & Gould, N. J.
- Affiliations
- University of Sussex (GB)
- University of Newcastle Australia (AU)
- Corresponding author
- Yeomans, Martin R.
- Venue
- Quarterly Journal of Experimental Psychology
- Publisher
- SAGE Publications
- Published
- 2009-08
- Volume
- 62
- Issue
- 8
- Pages
- 1648-1664
- ISSN
- 0033-555X (ISSN-L)
- 1747-0218
- 1747-0226
- OpenAlex
- W1990604388
- Cited by
- 69
- References
- 56
- Citations by year
- 2026: 4 · 2025: 3 · 2024: 2 · 2023: 1 · 2022: 3 · 2021: 6 · 2020: 4 · 2019: 7 · 2018: 4 · 2017: 5 · 2016: 4 · 2015: 4 · 2014: 7 · 2013: 4 · 2012: 2
- FWCI
- 3.55
- Type
- journal article
- Language
- en
- Open access
- green
- figshare.com
- Locations
- Quarterly Journal of Experimental Psychology (publishedVersion)
- PubMed (publishedVersion)
- Figshare (submittedVersion, cc-by)
- Sussex Research Online (University of Sussex) (submittedVersion)
- Funders
- Biotechnology and Biological Sciences Research Council (BB/D521622/1)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Biochemical Analysis and Sensing Techniques
- Life Sciences › Neuroscience › Sensory Systems › Olfactory and Sensory Function Studies
- Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
- Keywords
- saccharin, sucrose, taste-odor interaction
- MeSH terms
- Adult, Analysis of Variance, Dose-Response Relationship, Drug, Female, Food Preferences, Humans, Male, Odorants, Pain Measurement, Propylthiouracil, Smell, Stimulation, Chemical, Sucrose, Sweetening Agents, Taste, Taste Threshold, Young Adult
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