Cross-modal interactions between taste and smell: Odour-induced saltiness enhancement depends on salt level

Nasri, Nizar; Béno, Noëlle; Septier, Chantal; Salles, Christian; Thomas‐Danguin, Thierry

doi:10.1016/j.foodqual.2011.05.001

Cited by 98 publications

(63 citation statements)

References 28 publications

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“…In products with regular sugar content (160 g kg À1 ), sweetness was significantly (P < 0.05) judged as being "too high" (mean score: >2.22), whereas flavor ratings were close to scale midpoint (1.88e1.92). These results indicate that a distinct cross-modal interaction between odor and tastant perception is likely (Burseg, Linforth, Hort, & Taylor, 2009;Nasri, Beno, Septier, Salles, & Thomas-Danguin, 2011), and that elevating flavor might be helpful to increase the general acceptance of reduced-sugar products. However, it should also be taken into account that JAR scales were claimed to show lower optimum levels than hedonic scales (Bower & Boyd, 2003;Epler, Chambers, & Kemp, 1998).…”

Section: Affective Acceptance Of Fiber-enriched Yogurtmentioning

confidence: 82%

Consumer acceptance of regular and reduced-sugar yogurt enriched with different types of dietary fiber

Hoppert

Zahn

Jänecke

et al. 2013

International Dairy Journal

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Section: Affective Acceptance Of Fiber-enriched Yogurtmentioning

confidence: 82%

Consumer acceptance of regular and reduced-sugar yogurt enriched with different types of dietary fiber

Hoppert

Zahn

Jänecke

et al. 2013

International Dairy Journal

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“…'apple' notes did not influence sweetness perception; Lethuaut et al, 2005). Lastly, aroma can increase the perception of taste: (1) 'vanilla' 'caramel' or various 'fruity' notes increased sweetness (Boakes & Hemberger, 2012;Burseg, Camacho, Knoop, & Bult, 2010;Labbe, Damevin, Vaccher, Morgenegg, & Martin, 2006;Tournier et al, 2009), (2) 'cocoa' notes boosted bitterness (Labbe et al, 2006), and (3) 'meat', 'fish', and 'cheese' notes enhanced saltiness (Lawrence, Salles, Septier, Busch, & ThomasDanguin, 2009;Nasri, Beno, Septier, Salles, & Thomas-Danguin, 2011).…”

Section: Taste-aroma Interactionsmentioning

confidence: 99%

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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“…For instance, salty is considered to be a taste caused by ions in the wine that are then perceived in the taste bud [36]. However, salty is also thought to be a component of the aroma term minerality [37,38] and the perception of saltiness has been found to be linked to aromas in other foods and model solutions [39,40]. It appears that while salty is considered a taste, the panelists were relating it to a retronasal aroma.…”

Section: Ultra-flash-profiling (Ufp)mentioning

confidence: 99%

Exploring Retro-Nasal Aroma’s Influence on Mouthfeel Perception of Chardonnay Wines

2016

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There are many interactions that occur between taste and aroma that may impact perception. The main objective of this study was to ascertain whether the aroma fraction of wine should be considered when investigating relationships between chemical composition and sensory perception of mouthfeel. Chardonnay wines with different mouthfeels were produced by altering the fermentation temperature (15˝C and 21˝C) of the alcoholic and malolactic fermentations (MLF) as well as the timing of MLF and the presence of a non-Saccharomyces yeast during alcoholic fermentation. Napping ® and Ultra-flash-profiling were conducted using a panel of white winemakers. Each procedure was conducted twice: once with retro-nasal aroma (+R) and once without retronasal aroma (´R). Napping ® results showed that retronasal aroma impacted mouthfeel perception. Ultra-flash profiling of +R and´R displayed similar descriptive terms used. Several terms appear to be related to retronasal aroma as they were used in +R and not in´R. It is unclear if these terms are due to interactions or due to associated learning. These results suggest that for some mouthfeel terms the volatile fraction plays a role and, to establish relationships between chemical composition and mouthfeel perception, it is important to consider both the volatile and nonvolatile wine fractions.

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Cross-modal interactions between taste and smell: Odour-induced saltiness enhancement depends on salt level

Cited by 98 publications

References 28 publications

Consumer acceptance of regular and reduced-sugar yogurt enriched with different types of dietary fiber

Consumer acceptance of regular and reduced-sugar yogurt enriched with different types of dietary fiber

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

Exploring Retro-Nasal Aroma’s Influence on Mouthfeel Perception of Chardonnay Wines

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