The DOI matches its Crossref record; 15 of the 15 references it cites were found in a registry or an index.
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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“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]
Citations
Cites
Taste-smell interactions are tastant and odorant dependent
Frank, R. A., & Byram, J. (1988) · Chemical Senses · doi:10.1093/chemse/13.3.445 · Cited by 359
Self-citationDuBose, C. N., Cardello, A. V., & Maller, O. (1980) · Journal of Food Science · doi:10.1111/j.1365-2621.1980.tb06562.x · Cited by 325
Atlas of Odor Character Profiles
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Influence of color on taste thresholds
MAGA, J. A. (1974) · Chemical Senses · doi:10.1093/chemse/1.1.115 · Cited by 221
Perceived sweetness and redness in colored sucrose solutions
JOHNSON, J., & CLYDESDALE, F. M. (1982) · Journal of Food Science · doi:10.1111/j.1365-2621.1982.tb12706.x · Cited by 182
Influence of color on the discrimination of sweetness
Pangborn, R. M. (1960) · The American Journal of Psychology · doi:10.2307/1419899 · Cited by 114
The Influence of Color on Discrimination of Sweetness in Dry Table-Wine
Pangborn, R. M., Berg, H. W., & Hansen, B. (1963) · The American Journal of Psychology · doi:10.2307/1419795 · Cited by 108
Nasal Chemoreception in Flavor Identification
Mozell, M. M., Smith, B. P., Smith, P. E., Sullivan, R. L., & Swender, P. (1969) · Archives of Otolaryngology - Head and Neck Surgery · doi:10.1001/archotol.1969.00770030369020 · Cited by 97
Psychophysical Relationships Between Perceived Sweetness and Color in Cherry-Flavored Beverages
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The Influence of Color on Discrimination of Sweetness and Sourness in Pear-Nectar
Pangborn, R. M., & Hansen, B. (1963) · The American Journal of Psychology · doi:10.2307/1419171 · Cited by 58
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
The 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
Does 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
On the psychological impact of food colour
Spence, C. (2015) · Flavour · doi:10.1186/s13411-015-0031-3 · Cited by 481
Experience-dependent neural integration of taste and smell in the human brain
Small, D. M., Voss, J., Mak, Y. E., Simmons, K. B., Parrish, T., & Gitelman, D. (2004) · Journal of Neurophysiology · doi:10.1152/jn.00050.2004 · Cited by 398
Metadata
- 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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