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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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Mojet, J. (2004) · doi:10.18174/28740 · Cited by 3
Flavor Enhancement Induced by Taste–Odor Interactions
Su, G., Sun‐Waterhouse, D., Zhao, Y., He, W., & Zhao, M. (2018) · Elsevier eBooks · doi:10.1016/b978-0-08-100596-5.21497-2 · Cited by 4
Xiao, Z., Qu, H., Mao, C., et al. (2023) · SSRN Electronic Journal · doi:10.2139/ssrn.4586606 · Cited by 3
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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