Impact of novel olfactory stimuli at supra and subthreshold concentrations on the perceived sweetness of sucrose after associative learning
Abstract
The impact of coexposure to a novel olfactory stimulation in combination with sweet taste on the construction of perceptual interaction was studied. The first objective was to explore whether a new flavoring perceived retronasally at a subthreshold concentration could enhance the perceived sweetness after a coexposure with sucrose using an approach encouraging associative learning. After validating the associative learning by showing an increase of the perceived sweetness by the flavoring at a suprathreshold concentration, we showed that the flavoring stimulation did not impact the perceived sweetness when presented at a subthreshold concentration. The second objective was to validate the absence of associative learning when subjects were exposed to the sucrose flavored solution in a context of coexposure akin to sensory profiling training. As expected, we confirmed that coexposure following sensory profiling training did not promote associative learning, probably because this approach encouraged subjects to consider the olfactory and sweet taste combination as a set of distinct qualities. The potential role of neural integration processes in these results was discussed.
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Aromas such as caramel, vanilla, and berry flavours increase the perception of sweetness, at least in Western participants.
“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 [96]
The Introduction reports that strawberry, raspberry, and caramel flavorings have been found to enhance the perceived sweetness of sucrose solutions. It does not report this finding for vanilla or specify that the participants in those studies were Western. The paper’s own experiments used cactus and elderflower rather than the aromas named in the claim. (LLM, conf=0.86)
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- Authors
- Labbe, D., & Martin, N.
- Affiliations
- Nestlé (Switzerland) (CH)
- ORCID
- Martin, N.
- Venue
- Chemical Senses
- Publisher
- Oxford University Press (OUP)
- Published
- 2009-07-24
- Volume
- 34
- Issue
- 8
- Pages
- 645-651
- ISSN
- 0379-864X (ISSN-L)
- 1464-3553
- OpenAlex
- W2170364237
- Cited by
- 30
- References
- 26
- Citations by year
- 2025: 1 · 2024: 1 · 2023: 2 · 2022: 2 · 2021: 2 · 2020: 8 · 2019: 1 · 2017: 1 · 2015: 3 · 2014: 1 · 2013: 1 · 2012: 1
- FWCI
- 1.13
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Chemical Senses (publishedVersion)
- PubMed (publishedVersion)
- 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
- perceived sweetness, sucrose, associative learning, flavor perception, neural integration
- MeSH terms
- Adult, Association Learning, Female, Flavoring Agents, Humans, Middle Aged, Smell, Sucrose, Taste Threshold, Taste Perception
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