Cited by 171Biochemical Analysis and Sensing TechniquesOlfactory and Sensory Function StudiesSensory Analysis and Statistical Methods

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Strawberry odor, but not red color, enhances the sweetness of sucrose solutions

Frank, Robert A., Ducheny, Kelly, Mize, Sara Jane S.·1989·Chemical Senses

DOI 10.1093/chemse/14.3.371

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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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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
DOI: 10.1093/chemse/14.3.371
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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Strawberry odor, but not red color, enhances the sweetness of sucrose solutions

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