The DOI matches its Crossref record.
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]
Citations
Cited by
Sorted by citations
Odor/taste integration and the perception of flavor
Small, D. M., & Prescott, J. (2005) · Experimental Brain Research · doi:10.1007/s00221-005-2376-9 · Cited by 712
“Frank and Byram (1988) showed that strawberry, but not peanut butter, odor enhanced the sweetness of sucrose; conversely, saltiness was not enhanced by strawberry odor.”
BackgroundInfluentialThe multisensory perception of flavor
Auvray, M., & Spence, C. (2008) · Consciousness and Cognition · doi:10.1016/j.concog.2007.06.005 · Cited by 685
“…no taste (they cannot be detected by the taste receptors) are added as flavorings to solutions that participants have to taste, they tend to increase the perceived sweetness of those solutions (Cliff & Noble, 1990; Frank & Byram, 1988; Frank, Shaffer, & Smith, 1991; Schifferstein & Verlegh, 1996).”
BackgroundThe impact of perceptual interactions on perceived flavor
Delwiche, J. (2004) · Food Quality and Preference · doi:10.1016/s0950-3293(03)00041-7 · Cited by 563
“Interestingly, the impact of tongue and solution temperature on different sweeteners (glucose, fructose, aspartame, and saccharin) was not the same, indicating that the impact of temperature varied depending upon the compound, not just the taste quality (Green & Frankmann, 1988).”
BackgroundDoes food color influence taste and flavor perception in humans?
Spence, C., Levitan, C. A., Shankar, M. U., & Zampini, M. (2010) · Chemosensory Perception · doi:10.1007/s12078-010-9067-z · Cited by 540
The merging of the senses: integration of subthreshold taste and smell
Dalton, P., Doolittle, N., Nagata, H., & Breslin, P. A. S. (2000) · Nature Neuroscience · doi:10.1038/74797 · Cited by 459
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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