Strawberry odor, but not red color, enhances the sweetness of sucrose solutions
Abstract
Several investigators have recently reported that odor and color can influence the sweetness of stimuli containing sucrose. These effects were examined further by assessing the effect of red coloring and strawberry odorant on the sweetness ratings of aqueous solutions of sucrose. Two methods of olfactory stimulation were used: (i) sip and spit, and (ii) swallowing the solutions. It was anticipated that swallowing the solutions would enhance the olfactory effects by augmenting retronasal olfactory stimulation. The strawberry odor induced a small, but significant increase in sweetness for both the sip and spit and swallowing condition. There was a tendency for this effect to be more consistent and stable in the swallowing condition. Red coloring had no effect on sweetness.
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The perception of sweetness in mixtures of aspartame and acesulfame K has been extensively investigated and the two sweeteners have demonstrated a perceptual synergy when mixed.
“For instance, the perception of sweetness in mixtures of aspartame and acesulfame K hasbeenextensivelyinvestigated and the two sweeteners have demonstrated a perceptual synergy when mixed [32,114,115].”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [32]
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Risso, P., Covarrubias, M., Bordegoni, M., & Gallace, A. (2018) · Frontiers in Digital Humanities · doi:10.3389/fdigh.2018.00007 · Cited by 23 · see citing works
Effects of Coloring Food Images on the Propensity to Eat: A Placebo Approach With Color Suggestions
Schlintl, C., & Schienle, A. (2020) · Frontiers in Psychology · doi:10.3389/fpsyg.2020.589826 · Cited by 25 · see citing works
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 · see citing works
Multisensory flavour perception
Spence, C. J. (2016) · Flavour · doi:10.1002/9781118929384.ch16 · Cited by 22 · see citing works
Flavor Alterations Associated with Miracle Fruit and Gymnema sylvestre
Hudson, S. D., Sims, C. A., Odabasi, A. Z., Colquhoun, T. A., Snyder, D. J., Stamps, J. J., Dotson, S. C., Puentes, L., & Bartoshuk, L. M. (2018) · Chemical Senses · doi:10.1093/chemse/bjy032 · Cited by 21 · see citing works
- Authors
- Frank, R. A., Ducheny, K., & Mize, S. J. S.
- Affiliations
- University of Cincinnati (US)
- ORCID
- Ducheny, Kelly
- Venue
- Chemical Senses
- Publisher
- Oxford University Press (OUP)
- Published
- 1989
- Volume
- 14
- Issue
- 3
- Pages
- 371-377
- ISSN
- 0379-864X (ISSN-L)
- 1464-3553
- OpenAlex
- W2035836265
- Cited by
- 171
- References
- 15
- Citations by year
- 2026: 3 · 2024: 5 · 2023: 5 · 2022: 7 · 2021: 5 · 2020: 7 · 2019: 8 · 2018: 11 · 2017: 5 · 2016: 11 · 2015: 11 · 2014: 8 · 2013: 5 · 2012: 5
- FWCI
- 1.93
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Chemical Senses (publishedVersion)
- 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
- red, sweetness perception, sucrose, taste-odor interaction, retronasal olfaction, swallowing
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