Chemical input – Sensory output: Diverse modes of physiology–flavour interaction

Buettner, Andrea; Beauchamp, Jonathan

doi:10.1016/j.foodqual.2010.01.008

Cited by 96 publications

(80 citation statements)

References 110 publications

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“…Clearly, individual oral physiology, such as salivation, temperature, mucosa, chewing force and swallowing, could vary with matrix structure (Buettner & Beauchamp, 2010;Noble, 1996).…”

Section: Taste-aroma Interactionsmentioning

confidence: 99%

“…While many studies have dealt with the factors that influence flavour perception, the sensory response remains difficult to interpret due to the multi-faceted interactions between aroma, taste and texture stimuli (Auvray & Spence, 2008;Buettner & Beauchamp, 2010;Delwiche, 2004;Noble, 1996;Rolls, 2005). In fact, the perception of one of these stimuli can be affected by the perception of another one which is assessed by a different sense.…”

Section: Introductionmentioning

confidence: 99%

“…Auvray & Spence, 2008;Buettner & Beauchamp, 2010;Delwiche, 2004;Noble, 1996). These focused on the fundamental mechanisms involved in the 0950-3293/$ -see front matter Ó 2012 Elsevier Ltd. All rights reserved.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

How can aroma–related cross–modal interactions be analysed? A review of current methodologies

Poinot

Arvisenet

Ledauphin

et al. 2013

Food Quality and Preference

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a b s t r a c tUnderstanding the mechanisms involved in the perception of food aroma is one of the major objectives of flavour studies. Yet, it remains difficult to explain this perception due to the diversity of cross-modal interactions that occur between aroma, taste and texture during food consumption. Various sensory and instrumental methods have been developed to describe such interactions and to highlight their origins. Each of them has its own advantages and drawbacks. This paper describes the methods used over the past decade in order to help researchers choose the right approach to study aroma-related interactions. Their objectives, weaknesses and strengths are reported and contrasted. Their ability to reveal interactions in model and real food matrices is also discussed. Finally, innovative original approaches are presented.

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“…Clearly, individual oral physiology, such as salivation, temperature, mucosa, chewing force and swallowing, could vary with matrix structure (Buettner & Beauchamp, 2010;Noble, 1996).…”

Section: Taste-aroma Interactionsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

How can aroma–related cross–modal interactions be analysed? A review of current methodologies

Poinot

Arvisenet

Ledauphin

et al. 2013

Food Quality and Preference

View full text Add to dashboard Cite

show abstract

“…During consumption, the initial food product texture is modified by environmental parameters such as dilution with saliva, chewing, mouth temperature, etc. (Buettner and Beauchamp 2010). These modifications during consumption can lead to greater release of aroma and taste molecules that may bind with the receptors and initiate perception.…”

Section: Evolution Of Aroma and Taste Perception Among Candies With Dmentioning

confidence: 99%

“…An increase in viscosity (semi-solid systems) or hardness (gelled systems) globally reduced both perceived taste and aroma intensities (Baines and Morris 1987;Boland et al 2006;Kälviäinen et al 2000;Pangborn and Szczesniak 1974). Several hypotheses can explain these aroma and taste decreases (Buettner and Beauchamp 2010): matrix-aroma or taste interactions (Boland et al 2004), oral behavior when the product is in the mouth (Mestres et al 2005;Saint-Eve et al 2006), and/ or sensory interactions (Bult et al 2007). A better understanding of the mechanisms involved in aroma and taste perceptions seems essential to the effective formulation and development of flavored food products.…”

Section: Introductionmentioning

confidence: 99%

How Texture Influences Aroma and Taste Perception Over Time in Candies

et al. 2011

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Many studies deal with the impact of texture on aroma and taste perceptions, but only a few address their temporal evolution during consumption. In order to better understand perception mechanisms, the objective of this study was to investigate the impact of candy texture on aroma and taste perception dynamics using both profile method to obtain global information and the Temporal Dominance of Sensations (TDS) method for dynamic information. Results showed that texture (ranging from liquid to hard gels) influenced aroma and taste sequences perceived during consumption. For example, a hard candy (15% gelatin) was described as having an initial "butter" sensation, followed by a "strawberry" perception, whereas a soft candy (2% gelatin) was described successively by sour, "green", and "strawberry" perceptions. Despite the different sensory mechanisms involved in evaluating global or temporal sensations, similar results were obtained by TDS and profile methods concerning perceived intensities of aromatic and taste perceptions. They highlighted a decrease in aroma and taste intensities when firmness increased. To conclude, the additional information obtained with TDS concerning the temporal dimension of perception confirmed the interest of such a method to better understand the dynamics of the phenomena involved in texture-flavor interactions.

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PTR‐MS in the Food Sciences

Ellis

Mayhew

2013

Proton Transfer Reaction Mass Spectrometry

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Chemical input – Sensory output: Diverse modes of physiology–flavour interaction

Cited by 96 publications

References 110 publications

How can aroma–related cross–modal interactions be analysed? A review of current methodologies

How can aroma–related cross–modal interactions be analysed? A review of current methodologies

How Texture Influences Aroma and Taste Perception Over Time in Candies

PTR‐MS in the Food Sciences

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