Taste-smell interactions are tastant and odorant dependent
Abstract
Four experiments were conducted to assess the nature of taste–smell interactions. In the first experiment, the ability of strawberry odor to modify the sweetness of sucrose was investigated. This was accomplished by having subjects rate the sweetness of whipped-cream stimuli with and without strawberry odor over time. The stimuli were swallowed to augment retronasal stimulation of the olfactory system. It was found that strawberry odor tended to enhance the maximal sweetness and total rating time of the stimuli. In the second experiment, it was found that peanut butter odor did not enhance sweetness, thus demonstrating that an odor's ability to enhance sweetness is odor-dependent, In the third experiment, it was demonstrated that strawberry odor did not enhance the saltiness of sodium chloride indicating that an odor's ability to enhance taste is tastant-dependent. In the fourth experiment, it was shown that 85% of the strawberry odorant's ability to enhance sweetness was eliminated by pinching the nostrils. This suggests that the influence of the strawberry odorant on sweetness was olfactory rather than gustatory. It was concluded that an odor's influence on taste is both odorant and tastant dependent.
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The influence of strawberry aroma on sweetness is olfactory rather than gustatory in origin.
“The strawberry aroma tended to enhance the perception of sweetness; the results also showed that an aroma's ability to enhance sweetness was aroma-dependent, that an aroma's ability to enhance taste was tastant-dependent, and that the influence of the strawberry aroma on sweetness was olfactory rather than gustatory in origin.”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [44]
An aroma's ability to enhance sweetness is aroma-dependent.
“The strawberry aroma tended to enhance the perception of sweetness; the results also showed that an aroma's ability to enhance sweetness was aroma-dependent, that an aroma's ability to enhance taste was tastant-dependent, and that the influence of the strawberry aroma on sweetness was olfactory rather than gustatory in origin.”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [44]
An aroma's ability to enhance taste is tastant-dependent.
“The strawberry aroma tended to enhance the perception of sweetness; the results also showed that an aroma's ability to enhance sweetness was aroma-dependent, that an aroma's ability to enhance taste was tastant-dependent, and that the influence of the strawberry aroma on sweetness was olfactory rather than gustatory in origin.”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [44]
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 [44]
Strawberry aroma tends to enhance the perception of sweetness.
“The strawberry aroma tended to enhance the perception of sweetness; the results also showed that an aroma's ability to enhance sweetness was aroma-dependent, that an aroma's ability to enhance taste was tastant-dependent, and that the influence of the strawberry aroma on sweetness was olfactory rather than gustatory in origin.”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [44]
Most studies have shown bigger sweetness-enhancing effects of aromas at lower rather than higher sucrose concentrations.
“While not all studies have shown bigger e ects at lower rather than higher sucrose concentrations [44], most studies have [45,104,105].”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [44]
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“…not entirely) results from associative learning, following prior exposure to the component stimuli when presented together in flavour stimuli (e.g., Frank & Byram, 1988; Prescott, 1999, 2012; Prescott, Johnstone, & Francis, 2004; Stevenson, Boakes, & Prescott, 1998; Stevenson, Prescott, &…”
BackgroundCentral Gustatory Processing in Humans
Small, D. M. (2006) · KARGER eBooks · doi:10.1159/000093761 · Cited by 82 · see citing works
Sugar reduction in beverages: Current trends and new perspectives from sensory and health viewpoints
Chen, L., Wu, W., Zhang, N., Bak, K. H., Zhang, Y., & Fu, Y. (2022) · Food Research International · doi:10.1016/j.foodres.2022.112076 · Cited by 80 · see citing works
Scaling component intensities of complex stimuli: The influence of response alternatives
van der Klaauw, N. J., & Frank, R. A. (1996) · Environment International · doi:10.1016/0160-4120(95)00100-x · Cited by 79 · see citing works
Self-citationRetronasal odor enhancement by salty and umami tastes
Linscott, T. D., & Lim, J. (2016) · Food Quality and Preference · doi:10.1016/j.foodqual.2015.08.004 · Cited by 77 · see citing works
Gierczynski, I., Guichard, É., & Labouré, H. (2011) · Flavour and Fragrance Journal · doi:10.1002/ffj.2036 · Cited by 78 · see citing works
Xiao, Z., Chen, H., Niu, Y., & Zhu, J. (2021) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.1c06434 · Cited by 75 · see citing works
The Nature and Origin of Cross-Modal Associations to Odours
Stevenson, R. J., Rich, A. N., & Russell, A. M. T. (2012) · Perception · doi:10.1068/p7223 · Cited by 72 · see citing works
“Multimodal fl avour experiences can later infl uence odour perception, leading participants to report taste-like sensations when odours are sniffed (eg Frank and Byram 1988; Harper et al 1968).”
BackgroundIdentification of Air Phase Retronasal and Orthonasal Odorant Pairs
Sun, B. C., & Halpern, B. P. (2005) · Chemical Senses · doi:10.1093/chemse/bji062 · Cited by 72 · see citing works
“Under typical eating conditions, odorant delivery via an orthonasal route and stimulation from the oral cavity may occur successively (e.g., Frank and Byram, 1988).”
BackgroundFlavor Interactions at the Sensory Level
Keast, R., Dalton, P., & Breslin, P. A. S. (2004) · Wiley eBooks · doi:10.1002/9780470995716.ch8 · Cited by 72 · see citing works
Nasri, N., Septier, C., Béno, N., Salles, C., & Thomas‐Danguin, T. (2012) · Food Quality and Preference · doi:10.1016/j.foodqual.2012.07.004 · Cited by 69 · see citing works
Umami compounds enhance the intensity of retronasal sensation of aromas from model chicken soups
Nishimura, T., Goto, S., Miura, K., Takakura, Y., Egusa, A. S., & Wakabayashi, H. (2015) · Food Chemistry · doi:10.1016/j.foodchem.2015.09.036 · Cited by 68 · see citing works
Bertelsen, A. S., Zeng, Y., Mielby, L. A., Sun, Y., Byrne, D. V., & Kidmose, U. (2020) · Food Quality and Preference · doi:10.1016/j.foodqual.2020.104036 · Cited by 70 · see citing works
Mestres, M., Kieffer, R., & Buettner, A. (2006) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0517501 · Cited by 65 · see citing works
Schlutt, B., Moran, N., Schieberle, P., et al. (2007) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0721545 · Cited by 65 · see citing works
How trigeminal, taste and aroma perceptions are affected in mint-flavored carbonated beverages
Saint‐Eve, A., Déléris, I., Féron, G., Ibarra, D., Guichard, É., & Souchon, I. (2010) · Food Quality and Preference · doi:10.1016/j.foodqual.2010.05.021 · Cited by 66 · see citing works
Strategies for lowering the added sugar in yogurts
Wan, Z., Khubber, S., Dwivedi, M., & Misra, N. N. (2020) · Food Chemistry · doi:10.1016/j.foodchem.2020.128573 · Cited by 64 · see citing works
Xiao, Z., Qu, H., Mao, C., & Niu, Y. (2023) · LWT · doi:10.1016/j.lwt.2023.115562 · Cited by 62 · see citing works
Saint‐Eve, A., Déléris, I., Aubin, E., Sémon, E., Féron, G., Rabillier, J.-M., Ibarra, D., Guichard, É., & Souchon, I. (2009) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf900542j · Cited by 64 · see citing works
Orosensory and Homeostatic Functions of the Insular Taste Cortex
de Araújo, I. E., Geha, P., & Small, D. M. (2012) · Chemosensory Perception · doi:10.1007/s12078-012-9117-9 · Cited by 64 · see citing works
“More generally, the modulatory role played by olfactory cues during food intake is illustrated by the ability of specific combinations of tastants and odors to enhance flavor perception (Frank and Byram 1988; Prescott 1999).”
BackgroundOnuma, T., Hiroaki, M., & Sakai, N. (2017) · Chemical Senses · doi:10.1093/chemse/bjx084 · Cited by 65 · see citing works
“, strawberry) that has similar qualities to those of the taste (Frank and Byram 1988; Stevenson et al. 1999; Sakai et al. 2001).”
BackgroundIndividual Differences in Sweetness Ratings and Cross-Modal Aroma-Taste Interactions
Bertelsen, A. S., Mielby, L. A., Alexi, N., Byrne, D. V., & Kidmose, U. (2020) · Foods · doi:10.3390/foods9020146 · Cited by 63 · see citing works
“In addition, the type of aroma used has also been found to affect the ability to enhance sweetness intensity [5,9,13,15,22,23].”
BackgroundThe Capacity of Humans to Identify Components in Complex Odor–taste Mixtures
Marshall, K., Laing, D. G., Jinks, A. L., & Hutchinson, I. (2006) · Chemical Senses · doi:10.1093/chemse/bjj058 · Cited by 63 · see citing works
- Authors
- Frank, R. A., & Byram, J.
- Affiliations
- University of Cincinnati (US)
- Venue
- Chemical Senses
- Publisher
- Oxford University Press (OUP)
- Published
- 1988
- Volume
- 13
- Issue
- 3
- Pages
- 445-455
- ISSN
- 0379-864X (ISSN-L)
- 1464-3553
- OpenAlex
- W1974345789
- Cited by
- 359
- References
- 0
- Citations by year
- 2026: 1 · 2025: 7 · 2024: 11 · 2023: 21 · 2022: 18 · 2021: 12 · 2020: 15 · 2019: 21 · 2018: 18 · 2017: 9 · 2016: 23 · 2015: 15 · 2014: 8 · 2013: 13 · 2012: 7
- FWCI
- 1.00
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Chemical Senses (publishedVersion)
- Funders
- Ohio Board of Regents
- Louisiana Board of Regents
- Topics
- Life Sciences › Neuroscience › Sensory Systems › Olfactory and Sensory Function Studies
- Health Sciences › Nursing › Nutrition and Dietetics › Biochemical Analysis and Sensing Techniques
- Social Sciences › Psychology › Experimental and Cognitive Psychology › Multisensory perception and integration
- Keywords
- retronasal olfaction, sweetness enhancement, salty taste, sodium chloride
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