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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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In the citing paper
“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]
In the citing paper
“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]
In the citing paper
“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]
In the citing paper
“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]
In the citing paper
“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]
In the citing paper
“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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BackgroundMultimodal Chemosensory Integration through the Maxillary Palp in Drosophila
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Pickering, G. J., & Demiglio, P. (2008) · Journal of Wine Research · doi:10.1080/09571260802164038 · Cited by 54
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BackgroundResultNeurocognitive mechanisms of odor-induced taste enhancement: A systematic review
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“The first concerned interactions between taste and smell, and the ability of tastes to augment perception of certain odors and vice versa (Von Sydow et al. 1974; Frank and Byram 1988).”
BackgroundDemonstrating cross-modal enhancement in a real food with a modified ABX test
Wang, G., Bakke, A. J., Hayes, J. E., & Hopfer, H. (2019) · Food Quality and Preference · doi:10.1016/j.foodqual.2019.05.007 · Cited by 50
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“These findings and those from sweetness enhancement studies, which show that smelled odor sweetness can be confused with the tasted sweetness of sucrose (Frank & Byram, 1988; Stevenson,Prescott, & Boakes, 1999), have led us and others to suggest that odor qualities may be acquired.”
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“Intensity has been themain focus of studies examining the influence of food-related odors and colors on taste perception (Johnson and Clydesdale 1982; Johnson et al. 1982; Frank and Byram 1988; Frank et al. 1989, 1993; Clark and Lawless 1994; Schifferstein and Verlegh 1996; Stevenson et al. 1999; Sakai et al. 2001; Fr…”
BackgroundTaste-aroma interaction in model wines: Effect of training and expertise
Arvisenet, G., Guichard, É., & Ballester, J. (2016) · Food Quality and Preference · doi:10.1016/j.foodqual.2016.05.001 · Cited by 53
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“In their experiment, Frank and Byram (1988) concluded that the sweetness of sucrose was significantly enhanced by a strawberry odor, whereas saltiness was not affected by this odor.”
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Flavor and the Formation of Category-Specific Processing in Olfaction
Small, D. M. (2008) · Chemosensory Perception · doi:10.1007/s12078-008-9015-3 · Cited by 48
“For example, odors can enhance the perceived intensity of a taste but only if the mixture is comprised of harmonious or congruent taste–odor pairs (Murphy and Cain 1980; Frank and Byram 1988; Frank et al. 1989, 1993; Schifferstein and Verlegh 1996; Sakai et al. 2001).”
BackgroundThe Acquisition of Odour Qualities
Stevenson, R. J. (2001) · The Quarterly Journal of Experimental Psychology Section A · doi:10.1080/713755972 · Cited by 47
“Moreover, the addition of strawberry odour to a sucrose solution results in a phenomenon termed sweetness enhancement in which subjects rate the mixture as tasting sweeter than sucrose alone (Frank & Byram, 1988; Stevenson et al., 1999).”
BackgroundWhat can cognitive psychology and sensory evaluation learn from each other?
Abdi, H. (2002) · Food Quality and Preference · doi:10.1016/s0950-3293(02)00038-1 · Cited by 45
“For example, Frank and Byram (1988) showed that, for the same sugar concentrations, subjects perceive whipped cream with strawberry aroma as being sweeter than whipped cream alone.”
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Suess, B., Brockhoff, A., Meyerhof, W., & Hofmann, T. F. (2016) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.6b03554 · Cited by 44
Multisensory interactions regulate feeding behavior in Drosophila
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Multimodal Chemosensory Interactions and Perception of Flavor
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Amiloride Suppresses the Sourness of NaCl and LiCl
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BackgroundEffects of Stimulus Intensity on Odor Enhancement by Taste
Fujimaru, T., & Lim, J. (2013) · Chemosensory Perception · doi:10.1007/s12078-013-9140-5 · Cited by 40
“In later years, Frank and Byram (1988) reported that the sweetness of sucrose was enhanced by strawberry odor, but not by peanut butter odor, suggesting that taste enhancement by odor is tastant and odorant dependent.”
BackgroundThe role of attention in the localization of odors to the mouth
Stevenson, R. J., Mahmut, M. K., & Oaten, M. J. (2011) · Attention, Perception, & Psychophysics · doi:10.3758/s13414-010-0013-6 · Cited by 39
“A further set of findings indicate that olfactory perception can be affected by taste and that taste perception can be affected by smell (e.g., Davidson, Linforth, Hollowood, & Taylor, 1999; Frank & Byram, 1988; Von Sydow, Moskowitz, Jacobs, & Meiselman, 1974).”
BackgroundLett, A. M., Yeomans, M. R., Norton, I. T., & Norton, J. E. (2015) · Food Quality and Preference · doi:10.1016/j.foodqual.2015.03.011 · Cited by 40
Odour–taste interactions in flavour perception
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BackgroundCombined heterogeneous distribution of salt and aroma in food enhances salt perception
Emorine, M., Septier, C., Andriot, I., Martin, C., Salles, C., & Thomas‐Danguin, T. (2015) · Food & Function · doi:10.1039/c4fo01067a · Cited by 39
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“For example, a fruity odor tends to enhance the sweetness of a sucrose solution, but peanut odor does not (Frank and Byram 1988; also see Frank et al. 1990; van der Klaauw and Frank 1996; Prescott et al. 2004; Labbe et al. 2007).”
BackgroundHistory repeats itself: Role of characterizing flavors on nicotine use and abuse
Patten, T., & Biasi, M. D. (2020) · Neuropharmacology · doi:10.1016/j.neuropharm.2020.108162 · Cited by 39
“Since characterizing flavors are perceived to be sweet and to enhance sweetness (Frank and Byram, 1988; Labbe et al., 2007; Rao et al., 2018; Smith et al., 2019), we might expect them to have the same ability.”
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Sweetness flavour interactions in soft drinks
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Application of taste contrast to enhance the saltiness of reduced sodium beef patties
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Can odours acquire fat-like properties?
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A STUDY OF TEXTURE‐FLAVOR INTERACTIONS USING FREE‐CHOICE PROFILING
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Response context affects judgments of flavor components in foods and beverages
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“…where the trained odour 192 already exhibits the trained characteristic to some degree, in line with broader sensory 193 findings of the need for congruence between odour and taste characteristics to observe 194 odour-induced taste enhancement (Frank & Byram, 1988; Schifferstein & Verlegh, 1996).”
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“It has been well documented that what we smell affects our perception of flavor [5].”
BackgroundSensory Perception and Wine Assessment
Jackson, R. S. (2014) · Elsevier eBooks · doi:10.1016/b978-0-12-381468-5.00011-7 · Cited by 29
Weidner, F., Maier, J. E., & Broll, W. (2023) · IEEE Transactions on Visualization and Computer Graphics · doi:10.1109/tvcg.2023.3247099 · Cited by 27
“Similarly, Frank and Byram [13] showed that sweet-congruent odors can increase perceived sweetness.”
BackgroundDurán, L., & Costell, E. (1999) · Food Science and Technology International · doi:10.1177/108201329900500402 · Cited by 27
Pickering, G. J., Haverstock, G., & DiBattista, D. (2006) · Journal of Food Agriculture & Environment · Cited by 27
Lotfabadi, S. V., Mortazavi, S. A., & Yeganehzad, S. (2020) · Food Science & Nutrition · doi:10.1002/fsn3.1372 · Cited by 26
“The previous studies have suggested (Frank & Byram, 1988; Schifferstein, 1995) the compatibility of flavor-tastant pairing had a significant effect on predicting influences on perception.”
ResultXiao, Z., Zhang, S., Zhu, J., Niu, Y., Xiong, W., & Chen, F. (2022) · European Food Research and Technology · doi:10.1007/s00217-022-04151-3 · Cited by 26
Retronasal odor dependence on tastants in profiling studies of beverages
King, B. M., Duineveld, C. A. A., Arents, P., Meyners, M., Schroff, S. I., & Soekhai, S. T. (2006) · Food Quality and Preference · doi:10.1016/j.foodqual.2005.11.005 · Cited by 27
Sweet/sour balance in champagne wine and dependence on taste/odour interactions
Martin, N. (2002) · Food Quality and Preference · doi:10.1016/s0950-3293(02)00042-3 · Cited by 25
Patten, T., Dreier, A., Herman, R. J., Kimball, B. A., & Biasi, M. D. (2021) · Neuropharmacology · doi:10.1016/j.neuropharm.2021.108672 · Cited by 25
Risso, P., Covarrubias, M., Bordegoni, M., & Gallace, A. (2018) · Frontiers in Digital Humanities · doi:10.3389/fdigh.2018.00007 · Cited by 23
“Interestingly, it was also shown that the color red, differently from the strawberry odor, did not modulate the perception of sweetness (Frank and Biram, 1988; Frank et al., 1989).”
The third dimension of flavor: A chemesthetic approach to healthier eating (a review)
Spencer, M., & Dalton, P. (2019) · Journal of Sensory Studies · doi:10.1111/joss.12551 · Cited by 27
The impact of mediodorsal thalamic lesions on olfactory attention and flavor perception
Tham, W. W. P., Stevenson, R. J., & Miller, L. A. (2011) · Brain and Cognition · doi:10.1016/j.bandc.2011.05.008 · Cited by 24
“Based upon prior data (e.g. Frank & Byram, 1988; Frank, Ducheny, & Mize, 1989; Schifferstein & Verlegh, 1996; Stevenson et al., 1999), we expected that sweet smells would be judged ‘to taste’ sweeter in both water and sucrose, relative to water and sucrose alone, and non-sweet odorants would be…”
The failure to detect drug-induced sensory loss in standard preclinical studies
Gauvin, D. V., Abernathy, M. M., Tapp, R. L., Yoder, J. D., Dalton, J. A., & Baird, T. J. (2015) · Journal of Pharmacological and Toxicological Methods · doi:10.1016/j.vascn.2015.05.011 · Cited by 24
“…Kautz, 1990; Zellner, Bartoli, & Eckard, 1991; Zellner & Whitten, 1999; Gottfried & Dolan, 2003) and other studies addressing odor–taste integration (Frank & Byram, 1988; Schifferstein & Verlegh, 1996; Dalton, Doolittle, Nagata, & Breslin, 2000; Welge-Lűssen, Husner, Wolfensberger, & Hummel, 2009).”
Influence of Sensation and Liking on Eating and Drinking
Hayes, J. E. (2020) · Springer eBooks · doi:10.1007/978-3-030-14504-0_21 · Cited by 32
Use of an Immediate Swallow Protocol to Assess Taste and Aroma Integration in fMRI Studies
Eldeghaidy, S., Marciani, L., Pfeiffer, J. C., Hort, J., Head, K. E., TAYLOR, A. J., Spiller, R. E., Gowland, P. A., & Francis, S. (2011) · Chemosensory Perception · doi:10.1007/s12078-011-9094-4 · Cited by 25
TASTE, SMELL AND CHEMESTHESIS IN PRODUCT EXPERIENCE
Cardello, A. V., & Wise, P. M. (2008) · Elsevier eBooks · doi:10.1016/b978-008045089-6.50007-1 · Cited by 29
The role of attention in chemosensation
Marks, L. (2003) · Food Quality and Preference · doi:10.1016/s0950-3293(02)00076-9 · Cited by 23
Cross-modal interactions for custard desserts differ in obese and normal weight Italian women
Proserpio, C., Laureati, M., Invitti, C., Pasqualinotto, L., Bergamaschi, V., & Pagliarini, E. (2016) · Appetite · doi:10.1016/j.appet.2016.02.033 · Cited by 23
Metadata
- 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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